Spinach With Indian Spices |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated. Ingredients:
2 teaspoons olive oil |
1 small onion, minced |
2 garlic cloves, minced |
1 teaspoon minced fresh ginger |
1/2 jalapeno chile, seeded and minced |
2 teaspoons curry powder |
1/2 teaspoon ground cumin |
1 lb fresh baby spinach, rinsed (do not dry) |
salt & fresh ground pepper |
1/4 cup heavy cream |
2 teaspoons brown sugar |
Directions:
1. Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
2. Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
3. Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
4. Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
5. Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
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