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Spiced Spinach and Potatoes

Categories: Low-fat, St. Patrick's Day, Vegetarian
Type: Side Dishes

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

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  1. 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.
  2. 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.
  3. 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.
  4. 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:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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