Creamed Spinach in Roasted Capsicum

Trav tells me that he hates silverbeet, and kale, so it has been my mission to make them taste delicious because as Popeye proved, spinach makes you big and strong! Not only that, it is a powerhouse of antioxidants and anti-cancer properties. It is rich in iron, folate, vitamin A, vitamin K and potassium. Anyway, after this he loved silverbeet and kale. Shan-1, Trav-0

1 bunch silverbeet, chopped (kale or spinach is great in here too)
1 leek, sliced
1 red onion, diced
1 lge capsicum, halved and de-seeded
3 cloves garlic, crushed
1 chilli, chopped finely
1 tin coconut cream
1 tsp nutmeg (I used allspice because I didn’t have nutmeg)
1 tbsp coconut oil
2 shallots, chopped

Place chopped silverbeet in a pot of boiling water for 1 minute then drain well. In a frypan, heat coconut oil and cook onion, garlic and chilli until onion is about half cooked, add leek and shallots and cook until leeks have softened. Add drained spinach, coconut milk and nutmeg and simmer over low heat for 10mins. Place halved capsicums on baking paper on oven tray and top with spinach mix. Bake on 200 for 15-20 mins until capsicum cooked. Serve with some grilled chicken, fish or steak. Once again, another rubbish photo taken by me 🙁