Ispanak Kavurma (Turkish Spinach) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Courtesy of with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful... Ingredients:
17 ounces fresh baby spinach leaves, rinsed well if necessary and drained |
2 tablespoons extra virgin olive oil |
1 small onion, finely chopped |
2 small roma tomatoes, pureed (or any similar tomato-fresh or canned) |
1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon) |
4 tablespoons water (or beef or chicken broth) |
salt and pepper, to taste |
1 garlic clove, peeled |
1/2 cup plain yogurt, drained |
salt |
1 tablespoon extra virgin olive oil |
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. i used half of each) |
Directions:
1. Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
2. In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to chop the spinach with the back of a wide spoon.
3. Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
4. Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
5. Arrange spinach on a platter. Place the yogurt sauce on top.
6. Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
7. Drizzle the infused red pepper over the yogurt sauce.
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