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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 3  tablespoons butter or 3  tablespoons  a neutral  vegetable oil
• 1⁄2 red onion, peeled and thinly sliced
• 2 -3  large garlic cloves, peeled and thinly sliced
• 4  teaspoons  julienned ginger
• 2  teaspoons ground cumin
• 2  teaspoons ground turmeric
• 2  lbs fresh spinach, stems removed
• 2  teaspoons  whole brown mustard seeds
•  salt & freshly ground black 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.
3. 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.