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Spicy-exotic coconut spinach

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Ingredients for 2 servings:

  • 200 g leaf spinach, fresh or frozen
  • 2 tbsp mascarpone
  • 3 tbsp coconut milk, creamy
  • 1 tsp black pepper, freshly ground
  • 1 tsp mace or nutmeg, freshly grated
  • 10 honey roasted cashew nuts
  • 1 tsp hoisin sauce
  • 1 lemon(s), juice
  • 2 tsp instant chicken broth
  • Sugar, to taste
  • Salt, to taste
  • 2 small chili peppers, green

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

A side dish of a different kind, goes perfectly with spaetzle and meat dishes

If using fresh spinach leaves, blanch them. Wash the chilies, remove the stems, and halve them. Place all ingredients in a blender and blend on the lowest setting for 20-30 seconds. Then transfer everything to a saucepan and simmer until smooth. Season to taste and serve as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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