| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
Kosher/pare, Passover, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Frozen spinach |
| 2 |
|
Cloves garlic, diced |
| 1/4 |
c |
Vegetable oil |
| 1 |
t |
Cumin |
| 1 |
t |
Paprika |
|
|
Salt, to taste |
|
|
Juice of 1 lemon |
INSTRUCTIONS
Cook the spinach in salted water just until wilted. Drain and squeeze
out as much water as possible (VERY IMPORTANT). In a skillet, saute
the garlic in the vegetable oil until golden. Then add the sp inach,
cumin, paprika and salt. Stir until the spinach absorb all the oil,
adding more oil if necessary. Add the juice of 1 lemon or to taste.
NOTES : From The Jewish Holiday Kitchen by Joan Nathan. Schocken
Books, New York: 1988 Can also be made with beet tops. Recipe by:
Nicole Amsellem Posted to MC-Recipe Digest V1 #551 by "Master Harper
Gaellon" <gaellon@inch.com> on Apr 4, 1997
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