This isn’t my recipe, and I wish I knew who the actual creator was so I could give them credit. It’s awesome! My sister in law, Rochelle, picked this up at the South Anchorage Farmers Market. It’s so good it must be shared.
Speaking of Rochelle, she created a berry rhubarb jam for me (she totally LOVES me!) that’s sweetened using agave nectar. It’s so good I eat it with ice cream. 🙂 When she makes her next batch she’ll write up the recipe so I can publish it on the blog.
2 TBSP organic butter
1 medium onion
1 clove garlic, minced (I’m a garlic lover, so I think 2 or 3 is better)
4 cups chicken stock (I use the Pacific brand, it’s organic, free-range, and gluten free)
1 cup coconut milk (I use the whole can)
1 ½ cups coarsely chopped spinach leaves, kale or other greens (kale is my favorite)
1 jalapeno or other hot pepper, minced (Rochelle and I both use 2 jalapenos)
1 pound seafood, precooked or uncooked
(I also add 1 to 2 cups of water, otherwise the chicken stock is too salty. Taste your broth and adjust the taste to how you like it.)
Cook onion in the butter until soft; add garlic and cook 5 more minutes. Add chicken stock and coconut milk and bring to a boil. If seafood is uncooked, add now. Reduce heat and simmer until cooked through – about 5 – 8 minutes. Add greens and hot pepper; cook until greens are wilted. If seafood is precooked, add now and heat briefly.
You can use any combination of seafood, but specifically for my diet, I use halibut or cod.