Spicy Sauteed Spinach


We eat a lot of greens. They’re delicious, easy to make, and so good for you. Here’s a recipe that works nicely with spinach or anything else green and leafy you might have lying around. (Right now we have a boatload of kale in the garden that this would be delicious with, too.) This makes a lovely accompaniment to the Chicken Tikka Masala we shared with you the other day.

Chicken Tikka Masala
Chicken Tikka Masala

This recipe is from Bon Appetit…

Heat 2 T vegetable oil in a large skillet over medium-high heat. Add 1 bunch coarsely chopped scallions, 2 dried chiles de arbor, 2 finely chopped garlic cloves and 2 tsp yellow mustard seeds. Saute until the garlic starts to brown and the mustard seeds pop.

Add 4 bunches flat-leaf spinach, stemmed and coarsely chopped, letting it wilt. Toss it often as it cooks, just until the spinach is tender. Serve with salt and pepper, and maybe Chicken Tikka Masala.

Chicken Tikka Masala
Chicken Tikka Masala

Ingredients

  • 2 T vegetable oil
  • 1 bunch coarsely chopped scallions
  • 2 dried chiles de arbol (or 1/2 tsp crushed red pepper flakes)
  • 2 finely chopped garlic cloves
  • 2 tsp yellow mustard seeds
  • 4 bunches flat-leaf spinach, stemmed and coarsely chopped

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

3 thoughts on “Spicy Sauteed Spinach”

  1. I make nearly the same thing to go with most Indian/Bangladeshi meals. Sometimes with spinach, sometimes kale, sometimes chard or mustard greens. It is a terrific foil for the more complicated dishes it accompanies, like your chicken tikka masala.

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