This is a superfast, tasty way to transform bland bagged spinach into a yummy, spicy veggie side that will go with curries, grilled chicken, fish or anything else for that matter. It's even better made with fresh leaf spinach although there is added prep with that. Don't forget - spinach goes down to nothing as it cooks, so one 5 ounce bag of baby spinach will probably serve one person. It's also a good dish for frozen spinach but be sure to use leaf spinach, not chopped, and to squeeze out some of its water before cooking. Enjoy!
AuthorAnn Ogden GaffneyAs soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
Heat the ghee in a frying pan or wok over a medium high flame until very hot but not smoking. Add the cumin seeds. Let sizzle for a few seconds. Add the garlic and the dried chili peppers.
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls. Add a pinch of salt to each handful and cook stirring as you add it. When the leaves start to wilt, add the next handful. Carry on until the all spinach is used up and wilted. Sprinkle with the garam masala. Cook stirring one minute more. Serve.
I sometimes add a tablespoon of white wine to the spinach about halfway through, not just to add flavor but to make steam and help it wilt faster.
For a vegan dish you can use coconut oil or grapeseed oil instead of cow ghee.
Ingredients
Directions
Heat the ghee in a frying pan or wok over a medium high flame until very hot but not smoking. Add the cumin seeds. Let sizzle for a few seconds. Add the garlic and the dried chili peppers.
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls. Add a pinch of salt to each handful and cook stirring as you add it. When the leaves start to wilt, add the next handful. Carry on until the all spinach is used up and wilted. Sprinkle with the garam masala. Cook stirring one minute more. Serve.
I sometimes add a tablespoon of white wine to the spinach about halfway through, not just to add flavor but to make steam and help it wilt faster.
For a vegan dish you can use coconut oil or grapeseed oil instead of cow ghee.
