Time 25m Yield 2-3 serving(s) Number Of Ingredients 12 Steps:
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.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Rinse and wash spinach very well to get all the silt off (I use all the spinach including the roots), it takes about 4-5 washes. In a large pot heat oil, add onions and saute until soft. Add all the ingredients in sequence and bring to a boil. Reduce to low heat and cook until the rice is cooked. Eat as is or add a couple of tbsp of Garlic-Yogurt sauce and enjoy! Garlic-Yogurt Sauce: 1 cup of plain yogurt 2-4 minced garlic (depending on how much garlic you prefer) salt to taste Method: Combine all the ingredients and serve over your meal.
