Creamed Spinach with Octopus

Ingredients

  • 2 lbs fresh spinach, stems removed
  • 2 lbs cleaned octopus
  • 1 (14.5 oz) can of creamy coconut milk
  • kosher salt and fresh cracked black pepper to taste.
  • vegetable oil

This a version of a Hawaiian dish that is typically made using taro leaves.

Directions:
  • Place the cleaned  octopus in a large sauce pan and barley cover with water.
  • Bring water up to a simmer. Do not boil.
  • Simmer the octopus for 1 and 1/2 hours. The octopus will be super tender. The yield will be about 3/4 lb of octopus. Use the stock to flavor other seafood soups and stews etc.
  • Cut the octopus into 1 inch pieces, and set aside.
  • Meanwhile add the cleaned spinach to a large pan along with about 2 cups of water.
  • Bring to boil and cook until the spinach has completely wilted.
  • Drain and allow to cool slightly then add the spinach to a clean dish towel and squeeze out the remaining water.
  • Add a couple of  tbs of oil to a large sauce pan, then add the spinach along with the octopus.
  • Add half of the coconut milk and bring almost to the boil, but do not boil.
  • You are looking for a creamy consistency. If would like it creamier add more coconut milk.
  • Simmer the mixture for about 10 minutes. Season with salt and pepper to taste.

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