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Spinach Sauteed With Indian Spices

Spinach Sauteed With Indian Spices

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

Martha Stewart Living, December/January 1996/1997 http://www.marthastewart.com/336652/spinach-sauteed-with-indian-spices
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  • Yield Serves 4

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. 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. 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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