Spiced Spinach (Black Mustard Seed)
Aromatic Indian-inspired spinach sautéed with flavorful sesame oil, whole mustard seeds, and garlic—this dish is a delightful fusion of vibrant flavors and spices that make for a delicious and nutritious addition to any meal.
— Constant Cookbook
Ingredients
- 2 lb. spinach
- 1 Tbs. Indian sesame oil or vegetable oil
- 1 dried red chili
- 1 tsp. black mustard seed
- 3 garlic cloves, thinly sliced
- 1/2 tsp. salt, plus more, to taste
Instructions
- Remove any very tough stems from the spinach but otherwise leave the stems intact. Rinse the spinach thoroughly and drain. Set aside. In a large fry pan over high heat, warm the oil. When it is very hot, add the chili and fry, stirring, until it turns very dark brown, about 1 minute. Add the mustard seed and cover the pan. When the seeds stop sputtering, after about 30 seconds, uncover and add the garlic. Cook, stirring, until the garlic turns golden, about 1 minute. Add the spinach, a handful of leaves at a time, and stir gently. As soon as the spinach leaves wilt, add more. When all of the spinach leaves have been added, stir well and add the 1/2 tsp. salt. Cook, stirring, until the excess moisture evaporates, about 5 minutes. Adjust the seasonings with salt. Serve warm or at room temperature. Serves 4. Adapted from a recipe by Williams-Sonoma.
Yield
Serves 4.
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