Best Spinach With Ginger And Chile Recipes

Spinach with Ginger and Chile image

Provided by Martha Stewart

Number Of Ingredients 5

1 to 2 tablespoons extra-virgin olive oil
Coarse salt
4 crosswise slices peeled, fresh ginger
1 fresh red or green chile or 1 dried red chile
1 to 1 1/2 pounds spinach, tough stems removed, leaves washed and dried

Steps:

Heat oil in a large wok or skillet over medium-high heat. Season oil with salt and add ginger and chile (if using a fresh chile, make sure to cut a slit in it to prevent it from bursting in the hot oil).
When ginger begins to sizzle, add spinach to skillet and toss, using tongs, to cook and evenly distribute flavor, until spinach is tender and wilted, 1 to 2 minutes. Serve warm or at room temperature.

Stir-Fried Spinach with Ginger and Garlic image

Yield Serves 2

Number Of Ingredients 4

a 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total)
2 teaspoons vegetable oil
1 teaspoon minced peeled fresh gingerroot
1 garlic clove, minced

Steps:

Wash spinach well, discarding coarse stems, and drain in a colander. In a wok or large heavy skillet heat oil over moderately high heat until very hot but not smoking and stir-fry gingerroot and garlic until fragrant, 10 to 15 seconds. Add spinach and stir-fry until wilted, about 1 minute. Season spinach with salt and pepper.

Madhur's Spinach with Ginger, Fennel, and Black Cumin image

Provided by Martha Stewart

Number Of Ingredients 10

3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 teaspoon fennel seeds
1 teaspoon black cumin seeds
2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
1 piece fresh ginger (1 inch), peeled and cut into thin strips
3 pounds fresh spinach, washed and trimmed
1 fresh, long, hot, green chile or 1/3 jalapeno, cut into thin rings
1 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper

Steps:

Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.