Ingredients
- 1 bunch spinach, roots discarded, washed well [about 6 cups loosely packed]
- 2 Tbs peanut oil
- 1 small onion, chopped finely
- 3 cloves garlic, minced [add more if you like]
- 2 tsp grated fresh ginger
- ½ tsp salt or more to taste
- 2 medium tomatoes, seeded and cut into a little less than ½” diced
- Juice of ½ a lemon or lime
Directions
PREheat a large skillet over medium-high heat. Sauté the onions in the oil for about 2 minutes. Add the garlic, ginger, and salt. Sauté for another 30 seconds or so. Add the tomatoes and sauté until moisture begins to release, about 2 minutes. Add the spinach and cook until the spinach is wilted. Add splashes of water to make the spinach cook faster without burning. Sprinkle with lemon juice and serve. This dish can be made Italian style by omitting the ginger, adding toasted pine nuts, and using olive oil instead of peanut oil. Serves 4.