I love Indian recipes for greens but they usually take so long to cook that
I only make them on special occasions. Recently I found one for spinach
that's quick and good and salt-free. As always, adjust the seasonings to
taste. {Taken from Shahnaz Mehta's _Good Cooking From India_.)
WHOLE SPINACH GREENS
1 pound fresh spinach (after trimming)
1 1/2 tsps. crushed fennel seeds
1 tsp. ginger powder
2-3 whole dried red chilies
2-3 small fresh green chilies
1/3 tsp. asafetida (if you have it)
Thoroughly wash spinach, trimming off only the ends of the stems. Do not
chop. Drain. In a dry iron pan, stir crushed fennel seeds and ginger
powder over moderate heat until the powders become slightly brown (about 2
minutes). Remove from heat and set aside. In a large skillet or wok heat
2-3 TBSPS of your favorite liquid for sauteing. Sprinkle the asafetida,
then add the chiles, then the spinach, then the fennel and ginger. Stir
fry 1-2 minutes. Cover and simmer 2-4 minutes, then uncover and stir until
the spinach is ready. Do not over cook.
Enjoy, Barbara
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