Recipe posted for Rita and anyone else that likes spicy side dishes. This is an Indan recipe that my wife and I love. It is from Madhur Jaffrey's book " Quick and Easy Indian Cooking".
Enjoy!
Ray
Spinach with Ginger and Green Chilis
1 inch fresh ginger – peeled
3 TBS EVOO
1 ¼ to 1 ½ pounds trimmed and washed fresh spinach
2 or 3 fresh hot green chilis – chopped (remove seeds unless you like it really hot)
½ TSP. salt
½ TSP. garam masala
¼ TSP. sugar
1/8 TSP. cayenne pepper
Cut ginger crosswise into thin slices, and then cut the slices into very fine slivers.
Heat oil over high heat in a large wide pan (I personally use a wok). When oil is hot, put in ginger and stir until ginger starts to brown.
Add spinach and chilis and cook until spinach is completely wilted. Add salt, garam masala, sugar, and cayenne pepper. Stir and cook for another 5 minutes.
Enjoy!
Ray
Spinach with Ginger and Green Chilis
1 inch fresh ginger – peeled
3 TBS EVOO
1 ¼ to 1 ½ pounds trimmed and washed fresh spinach
2 or 3 fresh hot green chilis – chopped (remove seeds unless you like it really hot)
½ TSP. salt
½ TSP. garam masala
¼ TSP. sugar
1/8 TSP. cayenne pepper
Cut ginger crosswise into thin slices, and then cut the slices into very fine slivers.
Heat oil over high heat in a large wide pan (I personally use a wok). When oil is hot, put in ginger and stir until ginger starts to brown.
Add spinach and chilis and cook until spinach is completely wilted. Add salt, garam masala, sugar, and cayenne pepper. Stir and cook for another 5 minutes.