Ingredients
-
3
-
1/2
-
2 - 3
-
4
-
2
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
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.,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.
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Steps
|
1
Done
|
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
Done
|
Stir in Ginger, Cumin, and Turmeric, and Cook For 30 Seconds. |
|
3
Done
|
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. |
