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Sauteed Spinach With Indian Spices

Sauteed Spinach With Indian Spices created by Outta Here

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:
15mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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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RECIPE MADE WITH LOVE BY

@zeldaz51
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@zeldaz51
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"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."
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  1. Outta Here
    This goes together quickly and the flavors were subtle, making it a perfect side for a spicier curry dish. Will be making this again. Made for Spring 2013 PAC.
    Reply
  2. Outta Here
    Sauteed Spinach With Indian Spices Created by Outta Here
    Reply
  3. zeldaz51
    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.
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