Spinach With Coconut Milk And Peanut Sauce
|Fresh spinach||2 Pound, trimmed|
|Finely chopped onion||1 Cup (16 tbs)|
|Hot chili peppers||1⁄4 Teaspoon, minced (Fresh)|
|Coconut milk||1 Cup (16 tbs)|
|Unsalted roasted peanuts||1⁄2 Cup (8 tbs), pureed|
Cook spinach with salt in water in covered saucepan over medium heat for 10 minutes or until tender.
Drain spinach and chop coarsely.
Saute onion and hot chili peppers in butter in heavy 10-inch skillet until tender but not brown.
Stir in coconut milk and peanut puree.
Bring to a simmer; reduce heat to lowest temperature.
Simmer for 2 to 3 minutes, stirring constantly.
Add spinach; mix gently.
Cook until heated through.
Serve immediately in heated dish.
Calories 380 Calories from Fat 274
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 19 g94.9%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 675.8 mg28.2%
Total Carbohydrates 19 g6.3%
Dietary Fiber 8.4 g33.5%
Sugars 5.5 g
Protein 14 g27.3%
Vitamin A 429.1% Vitamin C 115.4%
Calcium 25.9% Iron 44.1%
*Based on a 2000 Calorie diet