Mchicha East African Spinach

Adapted from time/life foods of the world.

Place spinach and salt in a heavy 4-5 quart casserole.

Cover tightly and cook over medium heat until spinach is tender , about 10 minutes.

Drain spinach , squeezing it completely dry a handful at a time.

Chop coarsely and set aside.

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.

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.

Add spinach and cook until heated through , 4-5 minutes more.

fresh spinach, salt, butter, onion, fresh chili pepper, coconut milk, unsalted dry roasted peanuts