A delicious addition to any meal
Spinach with Garlic and Cumin
From At Home with Madhur Jaffrey
1 ½ pounds spinach
3 Tablespoons olive or canola oil
1 teaspoon whole cumin seeds
2 cloves garlic
½ teaspoon salt
1/8 teaspoon cayenne pepper
Wash the spinach well and chop coarsely. Leave to drain in a colander.
Pour the oil into a wok or a large pan and set over medium-high heat. When hot, put in the cumin. When it sizzles, add the garlic. Stir until the garlic has wilted completely, remove the cover, and add the salt and cayenne. Stir and cook on high heat, uncovered, until most of the liquid has boiled away.