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bags spinach unsalted butter shiitake mushrooms shallots fresh ginger jalapeno coconut milk salt lime juice
Viewed: 68 - Published at: 9 years agoIngredients
- Two 10-ounce bags spinach, thick stems discarded, rinsed
- 2 tablespoons unsalted butter
- 4 large shiitake mushrooms, stems discarded and caps thickly sliced
- 2 medium shallots, very thinly sliced
- 1 1/2 teaspoons minced fresh ginger
- 1 large jalapeno, seeded and minced
- One 14-ounce can unsweetened coconut milk, stirred
- Salt and freshly ground pepper
- 1 tablespoon fresh lime juice
Method
- Heat a large skillet until hot to the touch.
- Add the spinach in handfuls and cook over high heat, tossing, until just wilted, about 1 minute.
- Transfer to a colander; let cool slightly.
- Press out as much liquid as possible.
- Wipe out the skillet with a paper towel.
- Melt the butter in the skillet.
- Add the mushrooms and shallots and cook over moderately high heat until golden, about 3 minutes.
- Add the ginger and jalapeno and cook until fragrant.
- Add the spinach and coconut milk and season with salt and pepper.
- Simmer over moderate heat until slightly thickened, about 3 minutes.
- Stir in the lime juice and serve.
