3 tablespoons extra virgin olive oil
2 cup diced onions
2 teaspoons kosher salt, divided
2 celery stalks chopped
1 pound broccolini
2 cups spinach
½ cup sliced scallions
4 cups chicken stock, warmed
1 cup coconut milk, blended
1 tablespoon lime juice
3 tablespoons green curry paste
In a large sauté pan over medium high heat, heat the olive oil. When hot, add the onions to the pan with 1 teaspoon of salt and stir, sautéing for 3 minutes. Add the celery, and sauté for additional 3 minutes. Add the broccolini, the remaining 1 teaspoon of salt and sauté for 4 minutes. Constantly stirring from the bottom to the top to cover the broccolini with onions and celery, continue for cooking for 3 minutes. Then add the spinach and scallions, stirring and cooking for 1 minute. Add more salt if needed. Add the chicken stock and coconut milk and stir and cook for 1 more minute. Add 3 tablespoons curry paste plus 1 tablespoon lime juice. Bring to a boil, then turn off. Transfer to a Vitamix and blend until smooth. Use more chicken stock if needed. Serve.
Great served with Smoky Pepitas or Pistachio Pesto.