For a recent Sunday evening meal, we picked up six beautiful bunches of spinach from Happy Boy Farms at the Grand Lake farmer's market. They cooked down into this beautiful side dish adapted from a Madhur Jaffrey recipe.

This recipe calls for our single-origin wild mountain black cumin, a subtly savory spice that is foraged in Afghanistan's Hindu Kush. It adds a bright pop of flavor to every bite. I used a whole jalapeno (including the seeds and pith) and a teaspoon of our Kashmiri red pepper powder, making the dish a little on the spicier side. Our three-year-old declared it "too spicy," although she might have been biased against its undeniable vegetal appearance!

The Kashmiri chile adds a gorgeous pop of red to the pan that lingers in the aromatic liquid of this saag.

Yes, I did make three pounds of spinach, because I whenever I make spinach, I always wish I'd made more. For some it makes sense to halve this recipe. If you do the full three pounds, you'll want to wilt the spinach in batches. I used my largest cast-iron skillet and it worked just fine.

Serve with Chicken Korma, Bhopali Pilaf or naan and raita.