Sauteed spinach

This a quick way to cook spinach, with lots of onion and garlic. Serve with roti or as an accompaniment to rice and dhal or egg curry.

Ingredients

    • 300g spinach, roughly chopped

    • 1 tbsp oil

    • 1/2 tsp cumin seeds

    • 1 large onion, sliced

    • 5-6 cloves garlic, sliced

    • Salt to taste

Method

    1. Heat oil. Add the cumin seeds.

    2. Add the onion, garlic and salt and fry for a few minutes over moderate until the onion softens.

    3. Add the spinach. Cook over high heat for a few minutes until the spinach is wilted. Remove from heat.

Variations

    1. Add 1/4 cup fresh grated coconut just before removing from heat.

    2. Omit the garlic and add a diced potato with the onion. Cover and cook over low heat until the potato is cooked before adding the spinach.

    3. Omit garlic and replace spinach with bok choy. Potato or coconut as per variations 1 and 2 above can also be added.

    4. Use amaranth, chard, murungakkai (drumstick) leaves or kale instead of spinach. If using kale, you'll need to add a splash of water and cook covered over low heat