Spinach With Indian Spices

This is a wonderful accompaniment to a variety of curry main dishes. It was fairly simple to prepare. It will definitely become a regular at our house. The original recipe called for double the amount of spinach, but I only had 1 lb, and it turned out wonderfully. Other greens with stems removed may be substituted. Adapted from Cooks Illustrated.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  teaspoons olive oil
• 1  small onion, minced
• 2  garlic cloves, minced
• 1  teaspoon  minced fresh ginger
• 1⁄2 jalapeno chile, seeded and minced
• 2  teaspoons curry powder
• 1⁄2 teaspoon ground cumin
• 1  lb  fresh  Baby Spinach, rinsed (do not dry)
•  salt & fresh ground pepper
• 1⁄4 cup heavy cream
• 2  teaspoons brown sugar

Directions

1. Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
2. Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
3. Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
4. Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
5. Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.