Sauteed Spinach or Seasonal Greens with Green Peas
I had been out most of the week, something I was rather exhausted by, I had to travel up to the Catskills for a conference. All in all, it was a scenic drive especially on the ride back, but just on the heels of returning from India, I was tired.
Driving back on Friday, I had wanted to stop at New Paltz but did not really have the energy I simply wanted to head back home. I was glad to get back to the sunshine and comfort of home. I picked Deepta up from school to take her to the doctor. Despite the husband’s protests I wanted to do something in the kitchen. I like to do this while I watch the garden in action, it is nice to see another season gradually shaping up. Actually the lettuce and rhubarb are ready and and we have been getting our first crop of asparagus. In general, I had left some things around and Anshul’s contribution to acknowledge my return was to make some white steamed rice.
In a complete attempt at a simple stir fry I cobbled together a very basic spinach stir fry, I was surprised at how much depth a simple squeeze of lime offered the dish. Done in less that 15 minutes (OK, Martha had chopped the spinach for me), this dish had welcome home written all over it. It allowed me the comfort of my kitchen and routine while allowing me to finish, eat and get ready for a wonderful weekend. This weekend has really been great, peaceful and complete with lots of quality time with the kids.
A simple stir fry of sauteed spinach and greens, that works with almost any meal.
Ingredients
- 2 tablespoons oil (I use mustard)
- 1 teaspoon panch phoron (Bengali 5-spice seasoning)
- 1 teaspoon grated ginger
- 3 cups of finely chopped fresh spinach or other greens (I often use Kale)
- 1/2 cup of frozen peas
- 1 teaspoon salt
- 2 green chilies, slit
- 1/3 cup water
Instructions
- Heat the oil and add the panch phoron and wait till the spices crackle.
- Add in the ginger and saute lightly and add in the spinach and cook on high heat for 2-3 minutes, stirring frequently.
- Add in the peas and the salt and water and mix well.
- Lower the temperature and add in the green chilies, cover and cook for about 7-8 minutes.
- Remove the cover, stir well and serve.
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