1. Place spinach and salt in a heavy 4-5 quart casserole. 2. Cover tightly and cook over medium heat until spinach is tender, about 10 minutes. 3. Drain spinach, squeezing it completely dry a handful at a time. 4. Chop coarsely and set aside. 5. Melt butter in a large, heavy skillet over moderate heat. 6. Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes. 7. Stir in coconut milk and peanuts and bring to a simmer over moderate heat. 8. Reduce heat to its lowest point. 9. Cook uncovered, stirring frequently, 2-3 minutes. 10. Add spinach and cook until heated through, 4-5 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
