Ginger, Garlic, and Coconut

Sautéed Spinach

This speedy side dish has a double dose of coconut: luscious, fragrant oil and crunchy shreds. I know it’s supposed to serve four, but I sometimes eat it all by itself for a simple vegetarian lunch. The recipe may seem to call for a large amount of spinach, but it cooks down dramatically.

Serves 4

• 3 tablespoons coconut oil
• 2 tablespoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 2 pounds baby spinach
• Fine sea salt and freshly ground black pepper
• 2 tablespoons, unsweetened shredded coconut

In a very large (12-inch) skillet, heat the oil over medium-high heat. Add the ginger and garlic and cook until fragrant, about 15 seconds. In two additions, add the spinach and cook, stirring, until just wilted, 1 to 2 minutes. Season the spinach with salt and pepper to taste. Transfer to a serving bowl, stir in the shredded coconut, and serve.