Spiced Spinach and Potatoes
In this recipe, onion, garlic, and cumin make a flavorful spinach to pair with potatoes.
Serves: 6 servings
- 1/3 cup finely chopped onion
- 2 teaspoons crushed fresh garlic
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon ground ginger
- 1/4 teaspoon coarsely ground black pepper
- 1 pound white or sweet potatoes, peeled and cut into 3/4-inch chunks (about 3 1/2 cups)
- 2 cups chicken or vegetable broth
- 5 cups (moderately packed) coarsely chopped fresh spinach (about 8 ounces), or 1 package (10 ounces) frozen chopped spinach, thawed and drained
- Coat a large nonstick skillet with nonstick cooking spray, and preheat over medium-high heat. Add the onion, garlic, cumin seeds, ginger, and pepper, and stir to mix. Cover and cook, stirring frequently, for about 2 minutes, or until the onion begins to soften and the mixture is fragrant. Add a little broth or water to the skillet if it becomes too dry.
- Add the potatoes and broth to the skillet, and allow the mixture to come to a boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender.
- Remove the lid from the skillet, increase the heat to medium-high, and cook uncovered for several minutes, or until all but about 1/2 cup of the cooking liquid has evaporated.
- Add the spinach to the skillet, and stir-fry for about 2 minutes, or just until the spinach has wilted. (If you are using frozen spinach, cook just until the spinach is heated through.) Serve hot.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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