Gujerati-Style Spinach with Lemon and Black Pepper

Note from Cheri: This recipe is re-printed from Paul Gaylor's exquisite book A Passion For Vegetables. The book has over 150 unique and innovative recipes from around the world for a huge variety of vegetables, most with full color photographs. Too often vegetables are an afterthought, this book makes them an event! Click here for more information about A Passion for Vegetables, or to order at a 20% discount through Amazon.com.

2 T vegetable oil 1 garlic clove, crushed 1 tsp. cumin seeds 2 1/4 lb. fresh spinach, well washed juice and zest of 1 lemon 1/2 tsp. sugar 1/4 C plain yogurt 1/4 tsp. black peppercorns, coarsely crushed salt

Serves 4 Heat the vegetable oil in a deep sided frying pan, add the garlic and cumin seeds and fry for 1 minute to release their fragrance. Add the spinach, raise the heat and turn the spinach in the oil with the garlic and cumin. Add the lemon juice and zest and cook until the spinach has wilted. Stir in the sugar, yogurt, and black pepper. Add salt to taste. Serve hot.