Spinach with Peanut Sauce

1 large bag baby spinach
2 tablespoons olive oil
1 shallot, minced
Water
Salt and pepper, to taste
Handful of chopped peanuts

Peanut Sauce:

(1) 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes

Peanut Sauce-
With motor running, drop ginger and garlic clove into a blender or food processor and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.

DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

Spinach-
In a large pot, heat oil over medium high heat.  Add shallots and cook for 1-2 minutes, do not brown.  Add spinach and a tablespoon or two of water, cover and wilt the spinach, about 1-2 minutes.  Season with salt and pepper.  Plate in a warm serving bowl and drizzle some of the peanut sauce over the top.  Garnish with chopped peanuts and serve immediately.  Enjoy!