Ingredients
3 tablespoons ghee
20 ounces flat-leaf spinach, washed and drained
2 shallots, halved and sliced
1 tablespoon minced fresh ginger
2 teaspoons minced jalapeno chile
2 tablespoons unbleached all-purpose flour
1/2 teaspoon ground cumin
Pinch of sugar
1 cup coconut milk
Kosher salt and freshly ground pepper
Preparation
Heat scant 1 tablespoon ghee in a large Dutch oven over medium. Add spinach and cook, stirring, until just wilted, 3 to 5 minutes. Drain spinach in a sieve, pressing to remove excess liquid. Let cool slightly, then roughly chop.
Return pan to medium heat and melt remaining 2 tablespoons ghee. Add shallots, ginger, and jalapeno and cook until softened, 3 to 5 minutes. Stir in flour, cumin, and sugar and cook for 1 minute, then slowly whisk in coconut milk. Bring to a boil, reduce to a simmer, and cook until thickened, 1 to 2 minutes.
Stir chopped spinach into coconut mixture and season with salt and pepper.
