Fresh Spinach with Cumin

(adapted from Pierre Franey’s recipe in Cooking with the 60-Minute Gourmet)

Note: Jean taught me this trick: add a dollop of sour cream or cream cheese to spinach and you won’t get that gritty feeling in your teeth. I tacked that trick onto this recipe and upped the cumin.


    Bag of pre-washed baby spinach
    Olive oil
    1 teaspoon organic ground cumin
    Dollop of sour cream or cream cheese
    Kosher salt and pepper to taste


  1. Coat pan with combination of oil and butter.
  2. Sautee spinach with cumin until wilted.
  3. Add dollop of cream cheese or sour cream.
  4. Season with kosher salt and pepper to taste.

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