MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
This is a wonderful way to eat your spinach. You find variations of the dish from Turkey through the Middle East. I love the subtle spices and the cool yogurt spooned over the hot spinach.
Provided by Martha Rose Shulman
Time 30m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 510 milligrams, Sugar 4 grams, TransFat 0 grams
MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT
Found in the New York Times Health & Fitness section - sounds good enough to order the larger packages of Merlo Nero & Gigante d' Inverno spinaches. Suggested to be very nice served with Arabic bread. Variation: Omit the pine nuts, and instead sprinkle 1/4 cup chopped walnuts over the yogurt.
Provided by Busters friend
Categories Spinach
Time 15m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
- In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
- Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
- Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.
Nutrition Facts : Calories 139.9, Fat 9.6, SaturatedFat 2.5, Cholesterol 10.6, Sodium 524.3, Carbohydrate 9.3, Fiber 3, Sugar 4.4, Protein 6.9
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