Tuesday, June 11, 2013

Perfumed Spinach with Fresh Dill

I was a bit suspicious of this dish as it didn't look like much. The spinach seemed to burn too much and it just didn't seem like it had come together. I was wrong though. The combination of slightly crispy spinach, fresh dill, chiles, and a bit of cumin just worked for a low maintenance side dish.

One year ago: Breakfast Sausage
Two years ago: Big Crumb Coffee Cake with Rhubarb
Three years ago: Lemon Curd Cream Pavlovas with Strawberries

Perfumed Spinach with Fresh Dill (from 660 Curries)

2 tbsp canola oil
2 tsp cumin seeds
2 1/2 lbs fresh spinach leaves, well rinsed
1 1/2 tsp coarse salt
1/2 tsp ground cayenne
1/2 tsp sweet paprika
1/2 tsp kashmiri garam masala
1 cup chopped dill

1. Heat oil in large saucepan over medium-high heat. Add cumin seeds and cook until reddish brown, 5 - 10 seconds.
2. Wilt spinach one handful at a time until it's all wilted.
3. Stir in salt, cayenne, paprika, and garam masala. Reduce heat to medium and stew uncovered, stirring occasionally until pulpy, 15 minutes.
4. Stir in dill and serve.

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