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.

Servings: 1.5 cups

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Main Course

Cuisine:

ethiopian

Instructions

1 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.
2 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.
3 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!
4 Add spinach mixture, cumin, coriander, salt, pepper, and olive oil (all of the
ingredients) to a sauté pan.
5 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.
6 Serve immediately or refrigerate. Sautéed spinach is good heated right away or
chilled and served more like a salad.

Sautéed Spinach w/ Garlic & Ginger

Course:

Cuisine:

🧂 Ingredients

Instructions

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