Persian Spinach, Potatoes And Peas Recipe

Name: Persian Spinach, Potatoes And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tiny new potatoes; 12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups); 2 teaspoons olive oil; 2 cloves garlic; 1 10-ounce package fresh spinach or 1 pound loose spinach; 1 cup frozen peas; ⅛ teaspoon nutmeg; 1 cup nonfat plain yogurt; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

1 pound tiny new potatoes
12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
2 cloves garlic
1 10-ounce package fresh spinach or 1 pound loose spinach
1 cup frozen peas
⅛ teaspoon nutmeg
1 cup nonfat plain yogurt
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Scrub potatoes, and put in a pot with water to cover.
2
Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
3
Chop whole onion.
4
Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
5
Mince garlic, and add to onion as it cooks.
6
Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
7
Stir peas into onion mixture and cook 2 or 3 minutes.
8
When spinach is cooked, drain it, thoroughly pressing the water out.
9
Cut up and add to cooked onion, along with nutmeg and yogurt.
10
When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture.
11
Season with salt and pepper, and serve.

235

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 10 ingredients. The key ingredients include: 1 pound tiny new potatoes, 12 ounces whole onion or 11 ounces ready-cut (2 1/4 to 2 1/2 cups), 2 teaspoons olive oil, 2 cloves garlic, and more.

Yes, Persian Spinach, Potatoes And Peas 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.

Persian Spinach, Potatoes And Peas

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