Spiced Spinach (Black Mustard Seed)

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Here, fresh spinach is wilted in oil scented with a dried red chili and pungent mustard seeds. These tiny seeds of the mustard plant lend a deep floral aroma and a hint of spice, along with a vibrant peppery finish. To achieve the right flavor and texture, be sure the mustard seeds “pop” in the hot oil before adding the spinach to the pan.

Ingredients

Directions

Remove any very tough stems from the spinach but otherwise leave the stems intact. Rinse the spinach thoroughly and drain. Set aside.

In a large fry pan over high heat, warm the oil. When it is very hot, add the chili and fry, stirring, until it turns very dark brown, about 1 minute. Add the mustard seed and cover the pan. When the seeds stop sputtering, after about 30 seconds, uncover and add the garlic. Cook, stirring, until the garlic turns golden, about 1 minute.

Add the spinach, a handful of leaves at a time, and stir gently. As soon as the spinach leaves wilt, add more. When all of the spinach leaves have been added, stir well and add the 1/2 tsp. salt. Cook, stirring, until the excess moisture evaporates, about 5 minutes. Adjust the seasonings with salt. Serve warm or at room temperature. Serves 4.

Adapted from a recipe by Williams-Sonoma.

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