Instructions: 2 2-3 Whole dried red chilies 2 2-3 sm fresh green chilies 1/3 ts asafetida (if you have it)

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 thats quick and good and salt-free. As always, adjust the seasonings to taste. (

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.

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