Sauteed Spinach With Indian Spices

"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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.
  • Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
  • 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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Reviews

  1. This goes together quickly and the flavors were subtle, making it a perfect side for a spicier curry dish. Will be making this again. Made for Spring 2013 PAC.
     
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