Sauteed Spinach With Indian Spices |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet. Ingredients:
3 tablespoons butter or 3 tablespoons a neutral vegetable oil |
1/2 red onion, peeled and thinly sliced |
2 -3 large garlic cloves, peeled and thinly sliced |
4 teaspoons julienned ginger |
2 teaspoons ground cumin |
2 teaspoons ground turmeric |
2 lbs fresh spinach, stems removed |
2 teaspoons whole brown mustard seeds |
salt & freshly ground black pepper, to taste |
Directions:
1. In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
2. Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
3. Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
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