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.
Provided by Chandra M
Categories Low Protein
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large sauté pan. Add onion, cook until partially softened, about 1 minute.
- Add next 5 ingredients; cook until onion softens and spices are fragrant, about 2 minutes longer.
- Add wet greens, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.
- Uncover, season to taste with salt and pepper. Cook over high heat until liquid evaporates, 2 to 3 minutes longer.
- Add cream and brown sugar; cook uncovered, until cream thickens, about 2 minutes longer. Serve.
Nutrition Facts : Calories 241.5, Fat 16.9, SaturatedFat 7.7, Cholesterol 40.8, Sodium 196.2, Carbohydrate 19.9, Fiber 6.4, Sugar 7.1, Protein 8
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