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You are here: Home / Dairy Free / Steamed Spinach with Curry Butter

November 19, 2014 By Kaitlin Leave a Comment

Steamed Spinach with Curry Butter

Sometimes your sides need a bit more pizzazz. This simple recipe for Steamed Spinach with Curry Butter from Cooking Light adds a ton of flavor (and a little bit of heat if you want it) with little effort and time. The recipe below makes enough for 4 people but can easily be multiplied to fill a crowd (this would be a yummy side at Thanksgiving!)

Steamed Spinach with Curry Butter

Ingredients:

  • 1 tablespoon unsalted butter (or olive oil to make paleo)
  • 1 tablespoon mild curry powder
  • 2 (16-ounce) containers fresh spinach
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes

To make, heat the butter and curry powder in a large saute pan, cooking for 2 minutes.

IMG_9751

Add the spinach in batches (it will wilt down and you can add more until it is all in the pan). Cook for 3 to 5 minutes, or until all wilted.

IMG_9809 IMG_9814

Remove from heat and stir in the orange juice, salt, and red pepper flakes and serve.

Steamed Spinach with Curry Butter

 

If you want a touch more heat, you can add some more curry powder or red pepper flakes. This version gives a nice flavor without the heat.

Steamed Spinach with Curry Butter

This is such a simple way to transform the flavor of spinach! Top with orange zest to add a bit more citrus flavor.

Steamed Spinach with Curry Butter

 

 

Steamed Spinach with Curry Butter
Recipe Type: Sides, Vegetarian, Quick
Author: I Can Cook That
Cook time: 8 mins
Total time: 8 mins
Serves: 4
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon mild curry powder
  • 2 (16-ounce) containers fresh spinach
  • 1 tablespoon fresh orange juice
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
Instructions
  1. To make, heat the butter and curry powder in a large saute pan, cooking for 2 minutes.
  2. Add the spinach in batches (it will wilt down and you can add more until it is all in the pan). Cook for 3 to 5 minutes, or until all wilted.
  3. Remove from heat and stir in the orange juice, salt, and red pepper flakes and serve.
3.2.2885

 

Related posts:

Pomegranate Mustard Roasted Brussels Sprouts Cherry Port Cranberry Sauce Browned Butter and Lemon Brussels Sprouts Pressure Cooker Mashed Sweet Potatoes

Filed Under: Dairy Free, Gluten Free, Paleo, Quick, Sides, Vegetarian, Weeknight Meal, whole30 Tagged With: Butter, Curry, curry powder, Gluten Free, I Can Cook That, Orange Juice, Recipe, Red Pepper Flakes, Sides, Spinach, Steamed, Thanksgiving, Vegetarian

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