Wilted Spinach with Garlic
Quick, easy, and versatile - this sauteed spinach recipe is a must-have in your recipe repertoire. Just stir the spinach in the oil and spices and you have the tasty side of wilted spinach with garlic - this is a wonderful side for fish, chicken, and rice. Gets ready in about 10 minutes. See I told ya! Weeknight dinners made easy.
Ingredients
- 10 oz 283 grams baby spinach
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 2 large garlic cloves; thinly sliced
- 1-2 whole Kashmiri red chillies; broken into pieces
- Salt to taste
Equipment/Utensil Needed
- Large Skillet/saute pan/frying pan I used an 11-inch frying pan
- Cooking spoon
- Measuring spoons/cups
- Serving dish
Instructions
- how to make wilted spinach with garlic
- prep work
- peel and thinly slice garlic
- trim off spinach stems if required
- cooking
- Heat oil in a skillet on medium-HIGH heat.
- Add cumin seeds, garlic. Fry for about 30 seconds. Next, add the broken red chillies. Fry for about 30 seconds.
- Add spinach in batches (I add about ⅓ of the quantity in my 11-inch skillet). Stir for a minute or two until the spinach is wilted. Add the next batch, stir until spinach wilts(about 1-2 minutes per batch). Repeat until all the spinach is used up. (Keep the heat at medium-high)
- Add salt and mix well;.
- Transfer to a serving dish. Serve hot.
Video
Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
- 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- serving size - this serves 2 people. adjust the serving size to suit your dietary needs.
- If you prefer the milder taste and less heat, reduce the number of red chillies used, remove the seeds or skip them altogether.
- Do not overcrowd the skillet by adding the entire quantity of spinach in one go. Work in batches.