Quick and easy sautéed leafy greens with lime and chiles from Big Flavors of the Hot Sun: Hot Recipes and Cool Tips from the Spice Zone by Chris Schlesinger and John Willoughby
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spinach
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limes
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EYB Comments
Can substitute Swiss chard, collards, mustard greens, beet greens, or kale for spinach.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Grilled spice-rubbed loup with tomato-cucumber salad; Grilled spice-rubbed tuna with pineapple glaze; Sautéed scallops with bacon-corn-chile relish; Scallop and nectarine skewers with grilled red pepper-lime sauce; Spicy hard-cooked eggs in coconut milk with chiles
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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