1 bunch spinach, washed, tough stems removed
1 T olive oil
1 t grated fresh ginger
1/2 t ground cumin
1/8 ground nutmeg
3/4 c unsweetened coconut milk
salt and pepper, to taste
1/2 c cashews, chopped, optional

1. Steam spinach for 3 to 5 minutes, or cook in a small amount of boiling water, covered, until just tender. Drain. When cool enough to handle, gently squeeze out excess moisture, then chop coarsely.

2. In a skillet over medium heat, heat oil. Add ginger, cumin and nutmeg. Cook about 1 minute, until fragrant. Stir in the chopped spinach, coconut milk and salt and pepper.

3. Simmer 5 to 7 minutes, until hot and creamy. Add cashews, if using, stirring to combine. Serve hot, over rice, if desired.