3. Just when the spinach is wilted, remove from the heat and season with salt and pepper as desired. Serve warm.
2. Add the spinach and stir it often to mix it evenly with the other ingredients as it cooks.
Serve with any meal. I serve my Quinoa Cutlets with Lemon Aioli on top of a bed of Spiced Sautéed Spinach for a beautiful presentation.
1 1/2 Tbs extra-virgin olive oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 shallot, thinly sliced
2 garlic cloves, thinly sliced
10 oz package fresh baby spinach
Salt and freshly ground black pepper
Spinach is one of the best sources of vitamins, minerals and fiber that I serve to my family on a regular basis. Sautéed Spiced Spinach is a very simple recipe that has many variations in techniques and ingredients and only takes a few minutes to prepare. I add mustard seeds and cumin seeds, usually the first spices used in Indian cuisine, to season the oil before sautéing the spinach, to give the sautéed spinach some character.
1. Heat a large skillet over medium heat. Add the oil to the pan then add the mustard seeds. When they begin to pop, add the cumin seeds. After 1 minute add the shallot and garlic, and cook for 3 minutes.