Wilted Mexican Spinach

• 1 cup chopped cilantro
• 1 16-oz. bag baby spinach
• 2 Tbs. olive oil
• 1 Tbs. cumin seeds
• 2 Tbs. chopped sliced pickled jalapenos, plus 2 Tbs. pickling liquid

1. Place steamer basket over 1 inch water in large saucepan or Dutch oven with lid.
2. Bring water to a boil.
3. Steam spinach in batches 1 to 2 minutes, or until just wilted.
4. Remove spinach to bowl using tongs.
5. Drain off any liquid.
6. Stir in cilantro.
7. Heat oil in skillet over medium heat.
8. Add cumin seeds, and saute 30 seconds to 1 minute, or until toasted.
9. Add jalapenos and pickling liquid to pan, then remove from heat.
10. Stir cumin-infused oil into spinach mixture, and season with salt and pepper, if desired.

cilantro, baby spinach, olive oil, cumin seeds, pickled jalapenos

Taken from www.vegetariantimes.com/recipe/wilted-mexican-spinach/ (may not work)