Creamed Spinach with Octopus
- 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.
- 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.