Ingredients
- 2 pounds fresh spinach (washed and trimmed)
- 1 teaspoon salt (or to taste)
- 2 tablespoons butter
- 1 cup finely chopped yellow onion
- 1 tablespoon finely chopped fresh chili pepper
- 1 cup coconut milk
- 1/2 cup peanuts, unsalted (dry roasted, ground)
How to Make
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Step 1: Place spinach and salt in a heavy 4-5 quart casserole.
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Step 2: Cover tightly and cook over medium heat until spinach is tender, about 10 minutes.
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Step 3: Drain spinach, squeezing it completely dry a handful at a time. Chop coarsely and set aside.
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Step 4: Melt butter in a large, heavy skillet over moderate heat. Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes.
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Step 5: Stir in coconut milk and peanuts and bring to a simmer over moderate heat. Reduce heat to its lowest point. Cook uncovered, stirring frequently, 2-3 minutes.
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Step 6: Add spinach and cook until heated through, 4-5 minutes more.
We hope you enjoy this recipe!
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