Filipino Coconut-Braised Greens with Shiitakes

This vegan-friendly stew leans into fresh spinach, braising the greens in coconut milk until silky. Mushrooms provide heft, while a heady dose of turmeric, ginger, and garlic add zing.

What You Get

Shiitake mushrooms 

Onion 

Garlic

Ginger 

Jalapeño pepper (optional) 

Ground turmeric 

Coconut milk 

Pre-washed baby spinach 

Cooked white rice 

Scallions

What You’ll Need

Canola oil or coconut oil

Soy sauce 

Serves 3

20 minutes active time

35 minutes total time

Step 1       

Slice the shiitakes. Chop half of the onion, reserving the rest for another use (you should have about 1 cup). Chop 5 cloves of garlic. Peel and chop 1 tablespoon ginger. Chop the jalapeño, if using. 

Step 2

In a pot with a lid, warm 2 tablespoons canola oil over medium-high heat. Add the onion, garlic, ginger, and jalapeño, if you want some heat, and sauté until the onion is translucent, about 4 minutes. Stir in 1½ teaspoons turmeric and the coconut milk. Bring to a simmer and stir until smooth.

Step 3

Turn down the heat and stir in the shiitakes. Partially cover, and continue to simmer until the mushrooms release their liquid and the coconut milk has reduced by about half, stirring occasionally, 15 minutes. Stir in the spinach a few handfuls at a time and cook until wilted. Season to taste with soy sauce.

Step 4

Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Slice a handful of scallions.

Step 5

Heap the rice into bowls and spoon the braised spinach and mushrooms over the top. Shower with sliced scallions, and serve warm. 

Contains: tree nuts, wheat, soy.