Moroccan Spinach

If there is any important thing you need to know about spinach, it is this: if you plan on cooking it, always buy twice as much as you think you will need – it just, even when properly wilted, just cooks down so much!

Ingredients

• 1/2 pound of spinach, no baby spinach
• 1/2 cup sliced black olives
• 1 tablespoon coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper

Start by placing the coriander and cumin seeds in a pan, by themselves, and toasting them until they start to become noticeable fragrant – do not burn them! Next add the the butter and olive oil to the pan, and allow the fat to absorb the flavor of the spices. Then add the olives, salt, pepper and red pepper and fry for about 2 minutes, until all components are integrated.

While still hot, add the spinach, toss with the other ingredients, and remove from heat. Cover the pan, and serve when the spinach is just lightly wilted.