Espinafre refogado à colombiana

Ingredientes

• 2 tablespoons of butter
• 1 tablespoon olive oil
• 1 onion (finely chopped)
• 2 garlic cloves (chopped)
• 2 pounds spinach (stems removed and rinsed)
• 1/2 cup of coconut milk
• 1/4 teaspoon ground cumin
• Salt and ground black pepper
• 1/3 of cup of queso fresco or feta cheese (crumbled)

Modo de preparo

1. 1

   In a sauce pan over medium heat, warm the butter and olive oil. Add the onion and cook for about 5 minutes. Add the garlic and cook for 1 minute more. Remove the pan from the heat and set aside.

2. 2

   Put the spinach with some water in a pot over medium-high heat, cover, and cook until the spinach is bright green, about 1 to 2 minutes.

3. 3

   Remove from the heat and drain well, pressing the spinach with the back of a spoon to remove excess moisture. When the spinach is cool enough to handle, chop it.

4. 4

   Add the spinach, coconut milk and cumin to the onion and garlic in the sauce pan and return to medium-low heat. Season with salt and pepper.

5. 5

   Stir and cook for about 8 to10 minutes. Sprinkle cheese on top and serve warm.