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Friday, November 13, 2020

Spinach with chilli, garlic and ginger recipe - Telegraph.co.uk

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This works brilliantly alongside this dish of Mughlai chicken with almonds and sultanas. Because of the richness of the chicken you only need a simple ‘dry’ vegetable on the side.

Prep time: 5 minutes | Cooking time: 10 minutes

SERVES

6-8 as a side

INGREDIENTS

  • 650g baby spinach leaves
  • 3 garlic cloves, finely sliced
  • ¾ tsp chilli flakes
  • 1 tbsp sunflower oil or ghee
  • 20g root ginger, peeled and finely grated

METHOD

  1. Set a large sauté pan or casserole over a medium heat. Add the spinach leaves and cook, turning them over, for about 2 minutes. Leave to cool then squeeze the excess water out. Set aside.
  2. Put the garlic and chilli in the pan with cold ghee or oil. Season and cook over a very gentle heat for 5-7 minutes, stirring from time to time. The garlic should become translucent.
  3. Add the ginger and cook for another 2 minutes. Turn the heat up to medium, add the spinach leaves and reheat, stirring all the time.  Season and serve immediately.



November 13, 2020 at 03:33PM
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Spinach with chilli, garlic and ginger recipe - Telegraph.co.uk

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