500 g spinach, roots cut off*, washed several times, drained
2 tbsp extra virgin olive oil
1 small onion, finely chopped
2 tbsp crushed tomatoes, canned
1/2 tsp nutmeg, grated
4 tbsp beef broth or chicken broth or water
1/2 cup yogurt + 1 garlic clove, smashed with salt
1 tbsp extra virgin olive oil
1/2 tsp red pepper
Boil the spinach for 5 minutes, drain. Squeeze it with your hands to get rid of excess water. Then chop it on a cutting board.
Saute the onion in a medium-size pot with olive oil and salt until the colour of the onions turn to light brown. Add the spinach, crushed tomatoes, nutmeg, chicken broth and pepper. Cook for about 5 minutes at medium-low heat. Turn the heat off.
Let it cool down for a few minutes. Arrange on a serving plate. Place the yogurt with garlic on top. Heat up the olive oil in a small pan, add in the red pepper and then turn the heat off. Don't burn the pepper! Pour all over the yogurt sauce. Serve with any kind of beef or chicken dish.
* You can make Spinach Root Salad with the roots.
Makes 2 servings.
- Yogurt (Plateau) Soup, Tenderloin in Parchment Paper, Macaroni and Cheese, Roasted Red Pepper Cheese Rolls and Semolina Dessert.