A quick, Indian-flavored side dish to spark up any meal.
|1 T||lemon juice|
|2 T||ghee (or canola oil)|
|1||onion (medium, chopped)|
|1 T||ginger (fresh, minced)|
|1⁄2 t||crushed red pepper flakes (or to taste)|
|1 lb||spinach (fresh or frozen (thawed if using frozen))|
|1 cn||tomatoes (14.5-oz, diced with liquid)|
|salt (to taste)|
Heat oil or ghee in large saucepan; add onion and sauté until softened, about 5 minutes. Stir in turmeric, ginger and crushed red pepper and sauté another minute. Add spinach, tomatoes and water; bring to a boil. Reduce heat, cover and simmer about 15 minutes. Add lemon juice and salt to taste.
Note: if desired, cool the dish slightly and puree before adding lemon juice. Bring the puree back to serving temperature, add lemon juice and salt and serve.