Ispanak Kavurma (Turkish Spinach) Recipe

Name: Ispanak Kavurma (Turkish Spinach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Sauce; 1 garlic clove, peeled; 1/2 cup plain yogurt, drained; salt; Garnish; 1 tablespoon extra virgin olive oil; 1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

Servings: persons

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
Sauce
1 garlic clove, peeled
1/2 cup plain yogurt, drained
salt
Garnish
1 tablespoon extra virgin olive oil
1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

1
["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."]

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Ispanak Kavurma (Turkish Spinach) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ispanak Kavurma (Turkish Spinach)

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