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Spinach, Fried (P, TNT)
Source: "Vegetarian Delights," by K.R. Mehta, Exposition Press, New York (1966)
Serves: 2-3

10 oz. frozen or fresh spinach
2 tbsp. vegetable shortening
1/8 tsp. caraway seeds
1/8 tsp. mustard seeds
1/2 tsp. salt
1/8 tsp. curry powder
1/8 tsp. allspice powder
1 sprinkle ginger powder
1/8 tsp. oregano powder (optional)
1/2 cup water

Wash spinach very well, remove stems and pick out blackened leaves. Place grease in frying pan and add caraway seeds and mustard seeds. Fry spices until slightly browned.

Add spinach, cutting into small pieces. Add salt, remaining spices and water. Cover and cook on high heat 5-7 minutes or until tender. Stir often, adding a little water if necessary, but spinach should be dried when cooked.

This keeps ok on a blech - in which case you might leave it just a tad moist so it doesn't burn.

Poster's Notes: I omit the caraway seeds because I don't like them.

Posted by Rivka Bickel

Nutritional Info Per Serving: N/A