Wilted Mexican Spinach


Cilantro, cumin, and pickled jalapeños give south-of-the-border kick to simple steamed spinach. If you don’t have a steamer, you can wilt the leaves in a large saucepan over medium-high heat: the liquid they release will prevent them from scorching.

  • 4Servings


  • 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. Bring water to a boil. Steam spinach in batches 1 to 2 minutes, or until just wilted. Remove spinach to bowl using tongs. Drain off any liquid. Stir in cilantro.
2. Heat oil in skillet over medium heat. Add cumin seeds, and sauté 30 seconds to 1 minute, or until toasted. Add jalapeños and pickling liquid to pan, then remove from heat. Stir cumin-infused oil into spinach mixture, and season with salt and pepper, if desired. 

Nutrition Information

  • Calories: 116
  • Carbohydrate Content: 13 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 287 mg
  • Sugar Content: 0.5 g