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4 Serves
72 Mins
3 g
8 g
21 g
Wash and finely chop the fresh spinach leaves, then dice the onion using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Spinach
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Vitamin K
148 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
382 mg / 4,700 mgSodium
320 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium heat and sauté the diced onions until they become translucent.
Add the chopped spinach to the pot and stir until it begins to wilt, then pour in the coconut milk and stir well.
Reduce the heat to low and allow the mixture to simmer, stirring occasionally, until the coconut milk has thickened and the spinach is tender.
Season the dish with salt and black pepper to taste, then serve hot.
Vegetable Oil
Coconut Milk
Salt
Black Pepper
Vitamin A
139 µg / 900 µgVitamin C
13 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
148 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
74 µg / 400 µgCalcium
49 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
382 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g70
g43
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KoreanZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgAlcohol
0 g