Another Recipe for Spring!

I hope everyone is making do with however you celebrate a spring holiday!   We had a virtual Seder on Zoom with friends and family.

Since we are now in the midst of Passover, I am not cooking my usual rice and dals or their combination, kitchari.    I am eating a lot of greens, which are very nourishing and especially good to eat in the spring.  Below is both a simple Spinach Recipe and a picture of the dish, in one of my hand made bowls, which I made the other evening.  If you do not have spinach you can use other greens like collards or kale and just cook it longer.

 

Stay distanced and safe, and enjoy cooking.

 

Simple Sauteed Spinach

1 bunch fresh spinach, about 1 lb, washed, dried slightly and chopped

You may use part spinach and part another green like kale or mustard greens.

1 T ghee (may substitute coconut oil)

½ c chopped onion, white or red, or more to taste

¼ to ½ t salt

¼ to ½ t turmeric

½ to 1 dried chili, broken into pieces (optional)

freshly ground pepper to taste, at least 6 twists.

1 T freshly squeezed lemon juice

1 T raw unfiltered apple cider vinegar or 1 more T lemon juice

Heat the ghee in a frying pan over medium heat. Add the onion and cook until it is lightly brown. Add the spinach and stir to coat. Then add the salt, turmeric and chile if using, stirring to mix. Turn heat to low, cover and simmer for about 5 minutes, stirring occasionally to make sure it does not stick. You may need to add 1 or more T of water. Add lemon juice and apple cider vinegar and cook 1 more minute. When done, turn off the heat and add pepper.

Note: If you want to use another green like kale, collards or mustard greens, cook them closer to 10 or 15 minutes.

Serves 2. Good with kitchari. This dish is easy to prepare and includes all 6 tastes!