Musalmani Spinach

2016-01-31 17.24.23RECIPE #189, DAY #219

ORIGINAL RECIPE: “Spinach with Browned Onions” from Madhur Jaffrey’s World Vegetarian*

TIMING: 45 minutes

DIFFICULTY: Mostly easy

TOOLS: A wok or non-stick skillet with a lid

COOK TYPE: Stovetop

HEALTH: You should eat more spinach. Especially when it’s complimented only with onion, olive oil, and chili. Oh, and a little butter. Just a little.

EXPERIENCE: I needed a veggie to serve alongside veggie night’s Syrian beans and rice, and came across this one in the spreadsheet. They had me at “browned onions.”

I love spinach, and I loved this spinach. It was what many would consider overcooked, but it also tasted like it was supposed to be that way, unlike–say–a canned spinach.

NOTES: Even though you start with 1 pound of spinach, it will reduce to a very small amount. For families who really love spinach, double or even triple the recipe.

***

  1. Melt 1 tablespoon butter (or ghee) and 1 tablespoon olive oil in a wok over medium-high heat. Add 1 dried red chili and stir for 5 seconds.
  2. Add 1 thin-sliced onion and stir-fry until it has browned nicely. This will take a little time.
  3. Add 1 pound julienned spinach and 1/3 teaspoon salt and stir until beginning to wilt. Cover and reduce heat to medium-low. Cook for 25 minutes, making sure the pan keeps a little bit of liquid. If there is still liquid at the end, boil with the lid off. Taste for seasoning and serve.

Serve with Indian food, so like a curry, a chutney, raita, and rice or chapatis. Or really, serve with just about anything.

*Recipe changed from the original.

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