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Braised Coconut Spinach with Lemon

Say “Hello” to Robyn who’s back to share the good this week with one of my (and Popeye’s!) favorite veggies – Spinach!  and stick around to the end to find some quick tips on sweet potatoes.

“One nice thing about having a new baby is the tradition that was initiated back in the days of the Aztecs, where your surrounding townspeople came to greet the new family member and brought along with them offerings of food to placate the gods that might harm the new infant…

Who am I kidding? I totally made that up. Or, if it is true, it was a TOTAL stab in the dark. Nevertheless, we did have many friends and family make meals for us that kept us going through the first couple weeks of Avery’s birth. The instructions were simply ‘remove from fridge, heat and serve’ – a huge blessing when you are sleep deprived and wondering at the wisdom of adding another person to your family. Not all of our friends are familiar with paleo, however, so we were blessed with several roasted chickens (fantastic, by the way) and one friend even brought us unwiches from Jimmy Johns (thank you, thank you!). The following recipe was one of the meals that we were given – toss in some leftover roasted chicken shreds and voila! Dinner! I asked my friend for the recipe, altered it so that it was truly paleo, and since Avery’s birth, we have had it about three times, served over roasted sweet potatoes. I felt obligated to share!




Braised Coconut Spinach with Lemon


2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
2 tablespoons lemon juice
1/4 – 1/2 tsp red pepper flakes
1 pound baby spinach (yes, 1 pound)
14-ounce can coconut milk
1 teaspoon salt
1 teaspoon ground ginger
2 C cubed or shredded cooked chicken


  1. Heat the oil in a large, deep heavy pot over medium-high heat.
  2. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
  3. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
  4. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
  5. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice.
  6. Add in cooked chicken, bring to a simmer then turn down the heat and cook for 10 minutes or until the chicken is warm through. Taste and add more salt and lemon juice, if necessary.
  7. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

To easily roast sweet potatoes, clean and poke with a fork several times. Heat your oven to 425 and roast for 30-45 minutes directly on the oven rack until easily pierced with a fork.


Clean, pierce with a fork several times, wrap in saran wrap and microwave on high for 6-12 minutes depending on the size/amount of the sweet potatoes.

Enjoy – let me know what you think!”

–Robyn Lang
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