I have always loved to eat spinach at Afghanistan restaurants. After several tries at making it, here are my results, which are easy and quite good served with fresh basmati rice.
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- 1Wash the green onions and cut off the very ends (both ends). roughly chop and put into a food processor. Pulse until finely chopped.
- 2Put the oil in a large frying pan over medium heat. When the heat is hot, add the green onion and stir-fry for 5 minutes.
- 3Meanwhile, roughly chop 1/2 bunch cilantro (fresh green coriander) and pulse it in the food processor until finely chopped.
- 4Add the cilantro and spinach to the frying pan and stir for a minute until everything is well mixed.
- 5Add all the spices and stir again.
- 6Add the water, cover, and cook for 10 minutes. Check to see if the spinach is very tender, if not, recover and cook 5 more minutes.
- 7Remove cover and continue to cook over medium heat until all of the liquid has evaporated.
- 8Good seved with fresh basmati rice. I also like to eat this with lamb.
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Nutritional Facts for Afghan Spinach
Serving Size: 1 (258 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 238.0
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 3.4 g
- Cholesterol 0.0 mg
- Sodium 694.5 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 5.5 g
- Sugars 2.0 g
- Protein 6.3 g