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!)
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.
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.
Remove from heat and stir in the orange juice, salt, and red pepper flakes and serve.
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.
This is such a simple way to transform the flavor of spinach! Top with orange zest to add a bit more citrus flavor.
- 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
- To make, heat the butter and curry powder in a large saute pan, cooking for 2 minutes.
- 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.
- Remove from heat and stir in the orange juice, salt, and red pepper flakes and serve.
