Spinach with Ginger, Fennel and Black Cumin Seed
serves 6
3 TB. vegetable oil
3 TB. unsalted butter
1/2 tsp. fennel seeds
1 tsp. black cumin seed
2 onions, sliced very thin
1" piece fresh ginger, peeled, sliced thin and cut into strips
3 lbs. fresh spinach
1/2 jalapeno, sliced thin crosswise
1 tsp salt, or to taste
1/8 tsp cayenne
1. In a very large kettle heat oil and butter over moderately high heat until foam subsides and stir in fennel and cumin seeds. Add onion and ginger, stirring until onions are golden brown. Add spinach with water clinging to leaves. Cook, covered, stirring occasionally, until wilted completely.
2. Reduce heat to moderate. Add chili, salt and cayenne and cook, covered , stirring occasionally, 25 minutes. Cook mixture uncovered 5 min. or until almost all liquid is evaporated.
Source: Gourmet mag. - April, 1994
serves 6
3 TB. vegetable oil
3 TB. unsalted butter
1/2 tsp. fennel seeds
1 tsp. black cumin seed
2 onions, sliced very thin
1" piece fresh ginger, peeled, sliced thin and cut into strips
3 lbs. fresh spinach
1/2 jalapeno, sliced thin crosswise
1 tsp salt, or to taste
1/8 tsp cayenne
1. In a very large kettle heat oil and butter over moderately high heat until foam subsides and stir in fennel and cumin seeds. Add onion and ginger, stirring until onions are golden brown. Add spinach with water clinging to leaves. Cook, covered, stirring occasionally, until wilted completely.
2. Reduce heat to moderate. Add chili, salt and cayenne and cook, covered , stirring occasionally, 25 minutes. Cook mixture uncovered 5 min. or until almost all liquid is evaporated.
Source: Gourmet mag. - April, 1994
