Spinach with Coconut Milk

• 1 cup coconut milk, homemade (page 584) or canned
• 1 teaspoon peeled and minced fresh ginger
• 1 small fresh chile, stemmed, seeded, and minced, or hot red pepper flakes to taste
• 1 pound fresh spinach, large stems removed, chopped
• Salt to taste

1. Combine the coconut milk, ginger, and chile in a saucepan over medium heat; bring to a boil, then add the spinach.
2. Adjust the heat so the mixture simmers and cook, stirring, until the spinach is wilted and the mixture thick, 5 to 10 minutes.
3. Taste and adjust the seasoning, then serve.

coconut milk, fresh ginger, fresh chile, fresh spinach, salt

Taken from www.epicurious.com/recipes/food/views/spinach-with-coconut-milk-386081 (may not work)