Wednesday, April 27, 2011

Spicy Sambal Spinach

Serves 2
Difficulty – Easy
Prep Time – 2 Minutes
Cook Time – 4 Minutes


Spicy Sambal Spinach with grape tomatoes, pine nuts,
and garlic.
6oz Baby Spinach, fresh
2 tsp Sambal Oelek
2 Large Cloves Garlic
1 tsp Olive Oil
Kosher Salt and Black Pepper to taste
8 Grape Tomatoes – optional
1 Tablespoon Pine Nuts - optional

Make Ahead Tip: Toast pine nuts if desired on a roasting pan in the oven at 300° until golden. You will need to stir these frequently to prevent burning. Takes about 5 minutes. Make up a bunch of the toasted pine nuts and use them to top anything you can imagine!

Quarter tomatoes and set them aside.
Peel and thinly slice garlic cloves. (I’m not a big fan of pre-prepared garlic. Buy a head and slice it on demand.) Heat sauté pan on high until hot. Add olive oil and garlic and stir for about 1-2 minutes, or until you see the garlic slices just beginning to brown.
Add spinach, salt, and pepper. Let spinach sit in pan undisturbed for about 30 seconds. Stir spinach and move it in the pan so that the bottom spinach is on top and the top is on bottom. Keep tossing until it’s just at the “wilted” stage.

Turn off heat on the stove and add Sambal Oelek. And quartered grape tomatoes and pine nuts. Stir through and serve hot off the stove!

SusieT Notes:
Sambal Oelek is seriously good stuff man. It adds a chili-garlic sauce heat with a touch of salty-vinegar edge and works great with protein or veggies. It’s also a good substitute for Harissa – that Middle Eastern chili condiment that is difficult to find here in the States. Keep it refrigerated after opening and it stays happy for a while – but it won’t last that long…

Nutritional Information Entire Recipe:

Nutritional Information Single Serving:

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