Indonesian Style Malabar Spinach

I found this after I started growing malabar spinach I suspect it would be good with chaya (a perrenial veggie in my yard) or other leafy greens.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 4  cups  malabar  spinach leaves
• 3  tablespoons  peanut oil
• 3  garlic cloves, finely chopped
• 1  piece fresh galangal root (1/2 inch) or 1  piece  fresh gingerroot, peeled and finely chopped (1/2 inch)
• 1  red chili pepper, seeded and slivered lengthwise
• 1 3⁄4 cups cream of coconut (not coconut milk)
• 1⁄4 cup lime juice
• 1⁄4 teaspoon salt
• 1  scallion, sliced into thin rings including green tops
• 4  fresh kaffir lime leaves (or 2 dried leaves pulverized in a spice mill)

Directions

1. Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
2. Drain off excess liquid.
3. Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
4. Add the cooked greens and mix.
5. Serve warm.