Mchicha (East African Spinach

• 2 lbs fresh spinach, washed and trimmed
• 1 teaspoon salt (or to taste)
• 2 tablespoons butter
• 1 cup finely chopped onion
• 1 tablespoon finely chopped fresh chili pepper
• 1 cup coconut milk
• 1/2 cup unsalted dry roasted peanuts, ground

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.

fresh spinach, salt, butter, onion, fresh chili pepper, coconut milk, peanuts

Taken from www.food.com/recipe/mchicha-east-african-spinach-454997 (may not work)