Melissa’s Spinach with Tomatoes (so yummy and easy!)
Melissa, our beekeeper from the Greek Isles, has once again returned to us this spring. Her mama, the Greek muse Terpsichore, once again accompanied her daughter, scooped up some of those magnificent shopping coupons we give our guests, and went to do some shopping in Douglas and Saugatuck. In the time being, M as we have so lovingly come to call her brought with her some fresh tomatoes and spinach from somewhere she claims everything is in season all year long. Once again thanks for sharing.
1 lb. fresh spinach
3 Tb. vegetable oil or three-quarters cup ghee
1 large onion, thinly sliced
2 cloves garlic, thinly sliced
5-oz. piece ginger, peeled and cut into strips
1 tp. chili powder
1 tp. turmeric
1 tp. garam masala
1 tp. coriander seeds
1/2 tp. ground coriander
1/2 tp. cumin seeds
3/4 tp. salt
1 tp. freshly ground black pepper
1 14-oz. can whole tomatoes, smashed with a spoon
Heat the oil in a large skillet--add the onions and garlic, cook gently about 5 minutes. Add the ginger, cook 5 minutes. Add all of the spices and cook another minute.
Add the spinach and mix well to coat in the spice mixture. Add the tomatoes with their juices and about a half can of water to prevent the spinach from sticking and to make it saucier. Simmer for 5-10 minutes.
RETURN TO RECIPE