Mchicha (East African Spinach

1. 1

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

2. 2

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

3. 3

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

4. 4

   Chop coarsely and set aside.

5. 5

   Melt butter in a large, heavy skillet over moderate heat.

6. 6

   Add onions and chilies and cook, stirring frequently, until soft but not brown, about 5 minutes.

7. 7

   Stir in coconut milk and peanuts and bring to a simmer over moderate heat.

8. 8

   Reduce heat to its lowest point.

9. 9

   Cook uncovered, stirring frequently, 2-3 minutes.

10. 10

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

* Per serving · 4 servings · Values may vary.