Ispanak Kavurma (Turkish Spinach)

Recipe by COOKGIRl
READY IN: 25mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 17
    ounces fresh baby spinach leaves, rinsed well if necessary and drained
  • 1
    small onion, finely chopped
  • 2
    small roma tomatoes, pureed (or any similar tomato-fresh or canned)
  • 14
    teaspoon freshly grated nutmeg (reduced from one half teaspoon)
  • 4
    tablespoons water (or beef or chicken broth)
  • salt and pepper, to taste
  • Sauce
  • 1
    garlic clove, peeled
  • 12
    cup plain yogurt, drained
  • Garnish
  • 12
    teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)
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DIRECTIONS

  • Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
  • 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.
  • 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.).
  • 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.
  • Arrange spinach on a platter. Place the yogurt sauce on top.
  • 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!
  • Drizzle the infused red pepper over the yogurt sauce.
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