Recipe: Spinach with Chiles (with variations, Mark Bittman)

SPINACH WITH CHILES

"A simple, flavorful preparation that can be cooked slowly or quickly, with or without liquid (see the variations)."

2 tablespoons peanut or neutral oil, like grapeseed or corn
2 dried red chiles, or to taste
5 cloves garlic, peeled, or to taste
1 pound spinach, well washed, large stems removed*
Salt and freshly ground black pepper

1. Put the oil in a large skillet or casserole over medium heat. When hot, add the chiles and garlic and cook until they sizzle, just 30 seconds or so.

2. Raise the heat to medium-high, then stir in the spinach and about 1/4 cup water (or stock). Cook, stirring occasionally, until the spinach wilts and is tender, about 10 minutes. Sprinkle with salt and pepper and serve hot or warm.

VARIATIONS:

*OTHER VEGETABLES YOU CAN USE:
Almost any greens, chopped, though most will take a little longer to cook.

SPINACH WITH CHILES AND COCONUT MILK:
Like spicy, vegan creamed spinach, nice with a teaspoon of curry powder, added with the chiles and garlic: Step 1 remains the same. In Step 2, use 1 cup coconut milk in place of the water. Cook slowly for about 30 minutes, stirring occasionally, until the spinach is very soft and tender and the liquid almost evaporated.'

Makes 4 servings
Source: How to Cook Everything Vegetarian by Mark Bittman