Thursday, June 9, 2011

Sautéed Spinach with Curry

I had spinach from the market for dinner, but wasn’t sure how to cook it. I got the idea for this recipe from the cooking tips for Spinach in “From Asparagus to Zucchini”. By the way, "From Asparagus to Zucchini" got the most votes in the recent poll. Every week during the regular CSA season I will try a recipe from this cookbook with one of the items we receive.

Wednesday Menu – Seafood Curry and Rice, Sautéed Spinach with Curry
Local Food – Spinach

Sautéed Spinach with Curry

1 t butter
1 t olive oil
2 cloves garlic, thinly sliced
1 small onion, sliced
1 t red curry paste
¼ cup broth
2 small bunches of spinach, stems removed
Salt and pepper, to taste

Heat butter and olive oil in a skillet. Add onions, garlic, and curry paste. Cook until onions just begin to brown. Add broth and bring to a boil. Add spinach leaves in batches and toss with broth mixture until the spinach wilts. Add salt and pepper to taste.

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