Coconut Creamed Spinach

1 pound of spinach, washed well, and the tough stems removed
1 tablespoon of olive oil
1 teaspoon of peeled and grated fresh ginger
1/2 teaspoon of ground cumin
1/8 teaspoon of ground nutmeg
3/4 of a cup of coconut milk
Salt and freshly ground black pepper to taste

Steam the spinach over boiling water until the leaves are tender, perhaps 3 to 5 minutes.

Press the excess liquid from the spinach, then chop the leaves well.

Set the chopped leaves aside.

Heat the oil in a large skillet over medium heat. Add the ginger, the cumin, and the nutmeg and cook until fragrant, perhaps 1 minute.

Stir in the spinach, the coconut milk, and the salt and the pepper to taste.

Simmer, stirring frequently, until hot and creamy, 5 to 7 minutes.

Serve hot with warm buttery naan.