Whole Spinach Greens Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh spinach, after trimming
1 1/2 Tsps.: crushed fennel seeds,
1 tsp: Ginger powder,
Directions:
2 2-3 whole dried red chilies 2 2-3 sm fresh green chilies
1/3 ts asafetida (if you have it)
I love Indian recipes for greens but they usually take so long to cook that
I only make them on special occasions. Recently I found one for spinach
thats quick and good and salt-free. As always, adjust the seasonings to
taste. {Taken from Shahnaz Mehtas _Good Cooking From India_.)
Thoroughly wash spinach, trimming off only the ends of the stems. Do not
chop. Drain. In a dry iron pan, stir crushed fennel seeds and ginger
powder over moderate heat until the powders become slightly brown (about 2
minutes). Remove from heat and set aside. In a large skillet or wok heat
2-3 TBSPS of your favorite liquid for sauteing. Sprinkle the asafetida,
then add the chiles, then the spinach, then the fennel and ginger. Stir
fry 1-2 minutes. Cover and simmer 2-4 minutes, then uncover and stir until
the spinach is ready. Do not over cook.
Posted to fatfree digest V96 #290
Date: Sun, 20 Oct 1996 17:25:00 -0700
From: bgaerlan@ucla.edu (Barbara Gaerlan)
Source from luhu.jp
1/3 ts asafetida (if you have it)
I love Indian recipes for greens but they usually take so long to cook that
I only make them on special occasions. Recently I found one for spinach
thats quick and good and salt-free. As always, adjust the seasonings to
taste. {Taken from Shahnaz Mehtas _Good Cooking From India_.)
Thoroughly wash spinach, trimming off only the ends of the stems. Do not
chop. Drain. In a dry iron pan, stir crushed fennel seeds and ginger
powder over moderate heat until the powders become slightly brown (about 2
minutes). Remove from heat and set aside. In a large skillet or wok heat
2-3 TBSPS of your favorite liquid for sauteing. Sprinkle the asafetida,
then add the chiles, then the spinach, then the fennel and ginger. Stir
fry 1-2 minutes. Cover and simmer 2-4 minutes, then uncover and stir until
the spinach is ready. Do not over cook.
Posted to fatfree digest V96 #290
Date: Sun, 20 Oct 1996 17:25:00 -0700
From: bgaerlan@ucla.edu (Barbara Gaerlan)
Source from luhu.jp
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