Back to 4 servings 1 tablespoon neutral oil 1 medium onion, chopped 4 cloves garlic, minced 2 teaspoons ginger, grated or julienned 2 cups kabocha squash (kalabasa), about 2 cm cubes, skin on, seeds discarded 4 cups vegetable stock or water 13.5 ounces coconut milk, full fat (about 400 ml) 1.25 teaspoons salt, adjust to taste 0.25 teaspoon ground black pepper 1.5 cups sitaw or green beans, cut into 2-inch pieces 1 pound mature spinach leaves, washed and roughly chopped 4 teaspoons fried shallots, for topping fresh cilantro leaves, for topping
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1 Step 1: Heat the oil in a wide, heavy pot over medium heat. Add the onion, garlic and ginger and saute for about 5 minutes, until fragrant and the onion is soft.2 Step 2: Add the squash and pour in the stock or water. Stir in the coconut milk, salt and black pepper, then bring to a gentle simmer.3 Step 3: Simmer over medium heat, partly covered, for 20 to 24 minutes, until the squash is fork-tender. Add a splash more water if the pot starts to run dry.4 Step 4: Stir in the sitaw and spinach. Cook for 3 to 5 minutes, until the spinach is wilted and the beans are just tender but still bright green.5 Step 5: Taste and adjust the salt. Ladle into bowls and top with fried shallots and cilantro. Serve hot.getsaucepan.com/r/1d2e3352-99c8-58b5-b7ad-910ea76ab6b3
Cook this in Saucepan Ginataang Kalabasa at Sitaw as one big step at a time. Hands free, with timers that ring.
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