This is a terrific recipe from the blog, “Pure Wow”. Coconut milk replaces the cream in this gorgeous, silky spinach dish and the fresh ginger and dash of curry powder make it more fragrant.
I served it with “Rosemary rack of lamb” from The Barefoot Contessa’s book “Make it ahead”.
This is a delicious side dish to lamb, chicken or beef.

Screen Shot 2017-09-23 at 7.32.53 PM

INGREDIENTS
2 – 3 tbsp olive oil
1 small red onion–peeled, halved and thinly sliced
3 garlic cloves, peeled and thinly sliced
One ½-inch piece fresh ginger, peeled and minced
8 cups fresh spinach, rinsed and dry
1 cup coconut milk

1/4 tsp cayenne pepper
½ tsp curry powder
1 tsp smoked paprika
Kosher salt, to taste

DIRECTIONS
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the garlic and ginger, and cook until fragrant, 1 minute more.

Add the spinach a few handfuls at a time, stirring until it wilts before adding more. Continue until all the spinach is added.

Add the coconut milk and bring to a simmer. Simmer until the mixture thickens, about four to five minutes.
Mix together the cayenne pepper, curry powder, smoked paprika and salt in a small bowl and start by seasoning the dish with half of it, stirring to combine. Taste, and if you would like more heat and spices, add some more.
I only used 1/2 of mine