Sautéed Spinach w/ Garlic & Ginger
Sautéed spinach is a take on Ethiopian Gomen Wat, with spinach instead of collard greens. Both because I prefer the taste and have more of them readily available! Feel free to substitute your leafy green of choice and adjust the seasonings to taste to make it your own. It's more about the spice blend and method of cooking than the exact lettuce.
Equipment
- Food Processor (optional)
- Stovetop
- Sauté Pan
Ingredients
- 2 cloves garlic
- 1 tsp. ginger fresh, roughly chopped
- 1/4 yellow onion roughly chopped
- 1 lbs. spinach (~3 cups)
- dash cumin
- dash coriander
- dash salt
- dash pepper
- 1/4 c. olive oil
Instructions
Mince or Purée Spinach
- Add garlic, ginger, and yellow onion to a food processor. Pulse a couple of times until roughly chopped. You want it minced, but not completely puréed.It can help to roughly chop the ginger and onion beforehand in order to keep the garlic from emulsifying before they break down.
- Add spinach, a few handfuls at a time, and pulse until roughly chopped. Continue adding handfuls of spinach and pulsing until all of the spinach is incorporated.Make sure to scrape down the sides occasionally. It can also help to stir the fresh spinach in slightly before pulsing. This helps to keep it from puréeing too much on the bottom while the new spinach just sits on the top.
- You can also mince them all by hand and skip the food processor entirely! I'm really only using it out of laziness because chopping an entire pound of spinach a bit of time and a rather large cutting board. A food processor takes a fraction of the time and energy. It will have a finer chop than doing it by hand, but I prefer a slightly more puréed consistency than wilted whole or larger pieces of spinach. Some people like stringier wilted spinach. I'm just not personally as much of a fan!
Sauté Spinach
- Add spinach mixture, cumin, coriander, salt, pepper, and olive oil (all of the ingredients) to a sauté pan.
- Bring to medium-heat and cook until wilted, about 7-10 minutes. Make sure to stir occasionally to keep the spinach from burning.If you've chopped the spinach by hand or have a coarser chop, this will likely take more like 15 minutes.
- Serve immediately or refrigerate. Sautéed spinach is good heated right away or chilled and served more like a salad.