Coconut-Creamed Spinach

• FAST
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. Two 10-ounce bags spinach, thick stems discarded, rinsed
2. 2 tablespoons unsalted butter
3. 4 large shiitake mushrooms, stems discarded and caps thickly sliced
4. 2 medium shallots, very thinly sliced
5. 1 1/2 teaspoons minced fresh ginger
6. 1 large jalapeño, seeded and minced
7. One 14-ounce can unsweetened coconut milk, stirred
8. Salt and freshly ground pepper
9. 1 tablespoon fresh lime juice

1. 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.
2. 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 jalapeño 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.