The addition of chopped peanuts to the spinach gives it a delightful crunchiness, the grated coconut an unexpected flavour.
2 oz. butter
2 12-oz. packages thawed frozen chopped spinach
½ cup grated coconut
½ cup peanuts chopped finely
In a 2-quart saucepan: Melt 2 oz. butter. Add 2 12-oz. packages thawed frozen chopped spinach, ½ cup grated coconut and ½ cup peanuts chopped finely. Toss lightly until ingredients are combines, heated through, and all liquid is absorbed. Correct the seasoning with salt and pepper. Serve as a vegetable with any meat, poultry or fish entrée.
area : East Africa
course : vegetable dish
source : The African Cookbook / Bea Sandler