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Recipe by Elizabeth Zimmer

Spicy Spinach

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Spicy Spinach
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

We’d eat this both in India and Canada on a regular basis. There was always lots of onions and spinach, cooked with chili powder, turmeric, and salt. Sometimes my mother would put a thin layer of potatoes on the bottom of the pot, and then layer the onions and spinach and cook it that way.

Ingredients

Main ingredients

  • 1/4 cup Gefen Canola Oil

  • 1–2 bags fresh spinach

  • 4 large onions, sliced in round circles

  • sprinkle of salt for each layer

  • pinch of chili powder for each layer (depending on desired heat)

  • pinch of turmeric for each layer

  • 1/2 teaspoon sugar for each layer

Directions

Prepare the Spicy Spinach

1.

Coat the bottom of a large pot with a thin layer of oil.

2.

Add a layer of onions, then spinach. Sprinkle with salt, chili powder, turmeric, and sugar.

3.

Add a second layer of onions and spinach and sprinkle with all spices again. Repeat until all onions and spinach are used.

4.

Cook over medium heat until mixture comes to a simmer (spinach releases a lot of liquid). Cook for about 15 minutes, stirring occasionally. Serve as a side dish.

Recipe tags

chili powder cooked dairy free healthy healthy ingredients indian Indian cuisine indian flavors Indian food Kosher Indian food non-dairy onions pareve parve quick-and-easy savory sides sides spicy spinach stove top stovetop super easy turmeric
Spicy Spinach

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