2 pounds fresh spinach
4 tbsp lemon juice
3 tbsp extra virgin olive oil
3 tbsp ground cumin
8 cloves garlic cloves, finely chopped
1 tbsp mustard seeds
Blanch 2 pounds of spinach.(simply immerse in boiling water until the spinach has wilted). drain, compress and set aside to cool.
When cool enough to handle, squeeze out all the water until you have a baseball size ball of spinach. Finely chop spinach.
In an 8 or 9 inch skillet, heat olive oil, add mustard seeds and cook until mustard seeds pop. Add garlic and sauté garlic briefly. Before garlic begins to brown,Immediately add the spinach and cumin.
After spinach has been thoroughly heated, take off skillet and add lemon juice.
This recipe evolved from what is an Indian dish that we originally tasted. That dish had no lemon juice however and had a cup of full fat yougurt. I add this, as in this form, it is a great accompaniment to an Indian curry meal.
