Yum!  I love this one--so easy, and a great way to get your greens.  It also works well with broccoli.  I got the recipe out of one of those little REAL FOOD magazines, and made a few changes to it...Martha.  Love her or hate her, she really has changed the way so many people think about food and home.  I saw her once at a party where I was playing the piano.  We made eye contact.  It was a special moment. 

CURRIED SPINACH AND RICE

2 T olive oil
1 yellow onion, chopped
4 cloves garlic minced
1 ½ t salt
¼ t fresh ground pepper
1 T curry powder, preferably Madras
½ t ground ginger
2 packages (10 oz each) frozen spinach, unthawed
8 oz. sour cream
1 package extra-firm silken tofu, drained and cut into small cubes
cooked rice, for serving

1.    Heat oil in a large skillet over medium-high heat.  Add onion, garlic, salt, and pepper.  Cook stirring occasionally, until onion is beginning to brown, 5-7 minutes.  Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
2.    Add spinach and ½ cup water, simmering, breaking up spinach with a spoon.  Add more water if necessary.  Reduce heat to medium, stirring occasionally until the spinach has completely thawed, heated, and all the liquid has evaporated, 10-12 minutes.
3.    Stir in the sour cream and tofu; cook just to heat through, 3-5 minutes (do not boil).  Serve with rice, if desired.