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Spinach Sauteed With Indian Spices

Spinach releases a lot of water when sauteed, so dry the leaves well to keep water from accumulating.

  • servings: 4
Photography: MARIA ROBLEDO

Ingredients

  • 3 tablespoons unsalted butter
  • 4 large shallots, peeled and thinly sliced lengthwise
  • 2 large cloves garlic, peeled and thinly sliced
  • 4 teaspoons julienned ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 pounds fresh spinach, stems removed
  • 2 teaspoons whole yellow mustard seeds
  • Salt and freshly ground pepper, to taste

Directions

  1. Step 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. Step 2

    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.

Source
Martha Stewart Living, December/January 1996/1997

Reviews (1)

  • 20 Mar, 2013

    YUMMMMMM! I just made this tonight and it's actually very yummy!