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Spiced spinach.

1 large (about 1/2-lb.) onion, thinly sliced 1 teaspoon salad oil 2 garlic cloves, minced or pressed 1 tablespoon minced fresh ginger 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground turmeric 1/4 teaspoon crushed dried hot chilies 2 pounds spinach Lemon wedges Salt

In a 5- to 6-quart pan over medium heat, combine onion, oil, 2 tablespoons water, garlic, ginger, cumin, coriander, turmeric, and chilies. Stir often until onion is golden brown, about 15 minutes.

Meanwhile, rinse spinach well, discarding roots and wilted leaves; drain. Fill pan with as much spinach as it will hold. Stir often until leaves wilt; add remaining leaves as space permits. When all the spinach is in the pan, turn heat to high and stir spinach until wilted and most of the accumulating liquid evaporates, 7 to 10 minutes. Pour into a bowl. Add lemon and salt to taste. Serves 4.

Per serving: 73 cal. (23 percent from fat); 5.5 g protein; 1.9 g fat (0.2 g sat.); 12 g carbo.; 132 mg sodium; 0 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Wadia, Goolcher
Article Type:Column
Date:May 1, 1993
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