Mchicha (East African Spinach - cooking recipe

Ingredients

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

Preparation

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.