Spicy Spinach with Onion and Ginger

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Spicy spinach with onion and ginger is an excellent dish. Serve with wide buttered noodles prepared with bread crumbs for a great meatless meal.

1 pkg spinach, frozen (~10 oz)

1 small onion, finely chopped

1" ginger root, peeled, finely chopped

1 hot chili pepper, seeded, finely chopped

butter and olive oil for sauteing (~6 Tbsp total 3 and 3)

1/4 cup vinegar, balsamic

1/2 tsp sugar

1/2 tsp garam masala* or curry powder

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1. Thaw the spinach in a microwave but do not cook it. Squeeze out as much liquid as possible. Reserve.

2. Cook the onion, ginger, chili pepper in the butter and oil over moderate heat until the onion is golden. Add the spinach, sugar, and half the vinegar and cook the mixture until the spinach is almost cooked, and stir in 1/2 tsp garam masala.

3. The dish can be held for several hours at this point. Reheat before serving with remaining vinegar (as needed to keep the mixture moist and to adjust heat from pepper).

Serves 2 to 3

From: http://world.std.com/~kcl/index.html

Serve with buttered noodles**
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*Garam Masala is used in Northern Indian cooking. You can make your own.

Ingredients:

Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

_____________________

**Wide buttered noodles with bread crumbs

After cooking the noodles toast several tablespoons of plain bread crumbs in 2 pats of butter. Be careful not to scorch or burn. Toss noodles with mixture. Add more butter or olive oil if necessary.
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Spicy spinach with onion and ginger is an excellent dish. Serve with wide buttered noodles prepared with bread crumbs for a great meatless meal.

1 pkg spinach, frozen (~10 oz)

1 small onion, finely chopped

1" ginger root, peeled, finely chopped

1 hot chili pepper, seeded, finely chopped

butter and olive oil for sauteing (~6 Tbsp total 3 and 3)

1/4 cup vinegar, balsamic

1/2 tsp sugar

1/2 tsp garam masala* or curry powder

____________________

1. Thaw the spinach in a microwave but do not cook it. Squeeze out as much liquid as possible. Reserve.

2. Cook the onion, ginger, chili pepper in the butter and oil over moderate heat until the onion is golden. Add the spinach, sugar, and half the vinegar and cook the mixture until the spinach is almost cooked, and stir in 1/2 tsp garam masala.

3. The dish can be held for several hours at this point. Reheat before serving with remaining vinegar (as needed to keep the mixture moist and to adjust heat from pepper).

Serves 2 to 3

From: http://world.std.com/~kcl/index.html

Serve with buttered noodles**
____________________

*Garam Masala is used in Northern Indian cooking. You can make your own.

Ingredients:

Black pepper 20 grams
Cloves 10 grams
Cinnamon 20 grams
Brown cardamom 15 grams
Cumin seeds 10 grams
Bay leaves 10 grams
Coriander seeds 5 grams

_____________________

**Wide buttered noodles with bread crumbs

After cooking the noodles toast several tablespoons of plain bread crumbs in 2 pats of butter. Be careful not to scorch or burn. Toss noodles with mixture. Add more butter or olive oil if necessary.