Fresh Spinach With Cumin Recipes

FRESH SPINACH WITH CUMIN

Fresh Spinach With Cumin image

Provided by Pierre Franey

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds fresh spinach leaves
2 tablespoons butter
Salt and freshly ground pepper to taste
1/4 teaspoon freshly ground cumin seeds

Steps:

Cut away and discard any tough spinach stems and blemished leaves. Rinse the spinach and drain well.
Heat the butter in a large skillet and add the spinach, salt and pepper and the cumin. Stir as the spinach wilts. Cook and stir over high heat until the spinach is totally wilted and the moisture evaporated. Do not overcook. Remove from heat and serve.

Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 414 milligrams, Sugar 1 gram, TransFat 0 grams

MADHUR'S SPINACH WITH GINGER, FENNEL, AND BLACK CUMIN

Madhur's Spinach with Ginger, Fennel, and Black Cumin image

To intensify the simple seasonings, Martha's friend Madhur Jaffrey first fries the fennel and cumin seeds in oil -- a method known as "tarka," which coaxes more flavor out of the spices by heating them. The spicy spinach is delicious with chicken, lamb, beef, or rice.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 10

Ingredients

3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/2 teaspoon fennel seeds
1 teaspoon black cumin seeds
2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
1 piece fresh ginger (1 inch), peeled and cut into thin strips
3 pounds fresh spinach, washed and trimmed
1 fresh, long, hot, green chile or 1/3 jalapeno, cut into thin rings
1 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper

Steps:

Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

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