Ispanak Kavurma (Turkish Spinach)
- Ready In:
- 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
- 1 tablespoon extra virgin olive oil
- 1⁄2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)
- 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.
Join The Conversation