From "The Curious Cook at Home" by Dee Hobsbawm-Smith
Any English friend will love this gently flavoured and subtly textured dish. Think in mere seconds while you wilt the spinach, then gently reduce the cream to the thickish consistency that will coat a spoon. It is a lovely side accompaniment to the curry. This makes a fine soup too- just add chicken stock and whiz it in a food processor or blender.
- 2 Tbsp vegetable oil
- 1/2 onion, finely minced
- 2 cloves garlic, sliced
- 1 Tbsp Ras El Hanout or curry powder
- 1 tsp mustard seed
- 1 lb fresh spinach, washed and stemmed
- 1/2 cup whipping cream
- Salt and pepper to taste
- Heat oil in large, shallow sauté pan. Add onion, garlic, curry powder and mustard seed; cook vegetables until transparent, about 5 minutes. Add spinach in large handfuls, stirring well.
- Cook just long enough to wilt the greens, less than a minute, turning with tongs.
- Drain off any accumulated liquid. Add cream and bring it to a quick boil to reduce and thicken. Season with salt and pepper. Serve hot.
Yields 3 to 4 servings.