Coconut-Creamed Spinach

• Two 10-ounce bags spinach, thick stems discarded, rinsed
• 2 tablespoons unsalted butter
• 4 large shiitake mushrooms, stems discarded and caps thickly sliced
• 2 medium shallots, very thinly sliced
• 1 1/2 teaspoons minced fresh ginger
• 1 large jalapeno, seeded and minced
• One 14-ounce can unsweetened coconut milk, stirred
• Salt and freshly ground pepper
• 1 tablespoon fresh lime juice

1. Heat a large skillet until hot to the touch.
2. Add the spinach in handfuls and cook over high heat, tossing, until just wilted, about 1 minute.
3. Transfer to a colander; let cool slightly.
4. Press out as much liquid as possible.
5. Wipe out the skillet with a paper towel.
6. Melt the butter in the skillet.
7. Add the mushrooms and shallots and cook over moderately high heat until golden, about 3 minutes.
8. Add the ginger and jalapeno and cook until fragrant.
9. Add the spinach and coconut milk and season with salt and pepper.
10. Simmer over moderate heat until slightly thickened, about 3 minutes.
11. Stir in the lime juice and serve.

bags spinach, unsalted butter, shiitake mushrooms, shallots, fresh ginger, jalapeno, coconut milk, salt, lime juice

Taken from www.foodandwine.com/recipes/coconut-creamed-spinach (may not work)