Indonesian Style Malabar Spinach Food

INDONESIAN STYLE MALABAR SPINACH

Indonesian Style Malabar Spinach image

I found this after I started growing malabar spinach I suspect it would be good with chaya (a perrenial veggie in my yard) or other leafy greens.

Provided by Ambervim

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups malabar spinach leaves
3 tablespoons peanut oil
3 garlic cloves, finely chopped
1 piece fresh galangal root (1/2 inch) or 1 piece fresh gingerroot, peeled and finely chopped (1/2 inch)
1 red chili pepper, seeded and slivered lengthwise
1 3/4 cups cream of coconut (not coconut milk)
1/4 cup lime juice
1/4 teaspoon salt
1 scallion, sliced into thin rings including green tops
4 fresh kaffir lime leaves (or 2 dried leaves pulverized in a spice mill)

Steps:

Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
Drain off excess liquid.
Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
Add the cooked greens and mix.
Serve warm.

BEST EVER ITALIAN SPINACH

Best Ever Italian Spinach image

This is the best ever Italian Spinach. I believe it is very close to the recipe used by the Memphis resteraunt called Grisanti's. This recipe would also be VERY easy to double or triple. I hate eggs, and I love this recipe. My husband is not a huge 'green veggie' fan, and he loves this recipe. It is great, fast, easy, involves common ingredients, and will be a staple in your kitchen. I am going to try cooking in batches and putting in ziplocks to freeze (OAMC).

Provided by Katwomyn

Categories Spinach

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) box frozen chopped spinach
3 tablespoons olive oil
1 garlic clove, minced (I used 3)
1/4 teaspoon salt
2 eggs
fresh parmesan cheese (to garnish)

Steps:

Thaw spinach and squeeze out excess water.
Now, squeeze some more and set aside.
In a saute skillet, over medium heat, add olive oil and garlic.
Cook until garlic is golden brown (don't burn it!).
Add spinach and seasonings, saute for 3-4 minutes.
Break in eggs and continue to saute and stir until eggs are cooked and thoroughly mixed into the spinach.
Drain any excess oil and transfer to serving platter.
Sprinkle grated Paremesan cheese over the top, amount to your liking.

CHICKEN MALABAR

Chicken Malabar image

(Southern India) marinated chicken thighs. This recipe is so delicious- every time I take it to a dinner party EVERYONE asks for the recipe. Don't let the prunes scare you and whatever you do, don't leave them out. Just try the recipe as it is the first time--I promise you will love it.

Provided by Tori Jarvis

Categories Chicken

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

16 chicken boneless skinless chicken thighs, quarter each thigh
1 head fresh garlic (approx.10 lg cloves)
1/4 cup dried oregano
salt and pepper
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup pitted prune, chopped
1/2 cup green olives, sliced (I used pimento stuffed olives)
1 (4 ounce) bottle capers, with juice
6 bay leaves
1 cup brown sugar
1 cup white wine

Steps:

Combine all except brown sugar and white wine & marinate overnight.
Next day:.
Dissolve 1 cup brown sugar in 1 cup white wine. Gently mix into marinated chicken and bake in preheated 350°F oven 1 hour or until done.
Garnish with chopped cilantro ~1/4 cup or so.
Serve with white Rrice.

Nutrition Facts : Calories 638.4, Fat 25.6, SaturatedFat 4.4, Cholesterol 152.7, Sodium 741.8, Carbohydrate 59.5, Fiber 3.1, Sugar 46.7, Protein 38

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