Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spiced Spinach (Black Mustard Seed)

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spiced Spinach (Black Mustard Seed) Empty Spiced Spinach (Black Mustard Seed)

    Post by Lobo Sun 24 Jan 2016, 9:02 pm

    Spiced Spinach (Black Mustard Seed) Img21l
    Spiced Spinach (Black Mustard Seed)
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    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Servings: 4
    Here, fresh spinach is wilted in oil scented with a dried red chili and pungent mustard seeds. These tiny seeds of the mustard plant lend a deep floral aroma and a hint of spice, along with a vibrant peppery finish. To achieve the right flavor and texture, be sure the mustard seeds “pop” in the hot oil before adding the spinach to the pan.






    • 17

    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

    Directions:

    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.
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