Recipe by: Oaktown Spice Shop
Serves 4-6 as a side dish
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 teaspoon Burlap & Barrel Desert Fennel
1 teaspoon Burlap & Barrel Wild Mountain Cumin
2 medium onions, peeled, cut in half lengthwise, and sliced into thin half-rings
1 piece fresh ginger (1 inch), peeled and cut into thin strips
3 pounds fresh spinach, washed and trimmed
1/2-1 whole fresh jalapeno, cut into thin rings
1 teaspoon salt, or to taste
1/2 to 1 teaspoon Burlap & Barrel Silk Chili Flakes
Heat oil and butter in your largest skillet or cast iron pan and set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 7 to 9 minutes.
Add spinach in batches. Cover pan, and cook until spinach has wilted completely, adding more spinach as it wilts and stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile and salt and stir. Cover pan, and cook for 25 minutes more.
Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5-10 minutes more.