Recipe # 9: Garlic-Coriander Spinach

Even if you think you don’t like coriander, the subtle lemon-esque flavor provides such a nice complement to the spinach.  Additionally, the garlic cloves tend to caramelize through the long cooking, providing a unique flavor and texture to the dish.  You can serve this as a side to complement a light tofu or tempeh dish, or combine it with a grain blend for a complete and wholesome meal.

Garlic-Coriander Spinach

6 cloves garlic
3 Tbsp extra virgin olive oil
1 package frozen chopped spinach, defrosted and drained (see Preparation)
1 tsp crushed red pepper
1 tsp coriander
Salt & pepper to taste

Preparation:

• If you are using chopped spinach in a pouch, defrost the package of spinach and drain out any excess water through a colander.  You may need to press the spinach into the sides of the colander to get out the water, as it is packaged with water and baking soda to remain fresh and keep its color. 
• If you are using a bag of chopped spinach, simply defrost the spinach in a colander to let the frost drain out.
• Peel the garlic cloves and cut off the root ends.  Smash with the side of your knife to produce “shards” and set aside.

Stovetop:

Heat the olive oil in a 12-inch skillet or wok, over medium-high heat.  Add the smashed garlic cloves  to the pan and stir occasionally, sautéing the garlic until it begins to brown around the edges.  Add the spinach, stirring to incorporate the garlic and oil, and cover with a splatter shield* to keep hot oil from popping out.   Continue to cook for about 5 minutes, cooking out the water and browning the spinach.  When the spinach begins to brown slightly, add the red pepper and coriander and stir vigorously.  Continue cooking for an additional 3-4 minutes, releasing the oils from the spices.  Remove from the heat and add salt & pepper to taste.

*If you don’t have a splatter shield, you should get one.  Otherwise, place the lid askew with about ¼ of the pan uncovered to release steam.  Be sure to thoroughly clean your lid after use.