Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
Heat oil in a medium saucepan over medium-high heat; add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute. Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper; bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down. Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.
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.
Time 50m Yield 4 to 6 side-dish servings Number Of Ingredients 11 Steps:
Wash the spinach and, working in batches if necessary, steam for about 2 minutes above an inch of boiling water, just until wilted. Remove from the heat and set aside. Heat the olive oil over medium heat in a large, lidded skillet or casserole and add the garlic. Cook, stirring, until it begins to sizzle and smell fragrant, about 30 seconds, and stir in the tomatoes. Cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly. Add the stock or water, the lemon juice, rice, salt, paprika, cinnamon, sugar and steamed spinach and bring to a simmer. Cover, turn the heat to low and simmer 15 minutes. Uncover and continue to cook until the mixture has the consistency of a thick stew, about 15 minutes. Taste and adjust seasonings. Serve hot or warm.
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.
More about “turkish spinach recipes”
Time 25m Yield 6 Number Of Ingredients 10 Steps:
Combine turkey and soy sauce in small bowl. Prepare rice as directed on package, using 2 cups chicken broth and 1 cup water. Stir spinach, green onions, and remaining 1 1/2 teaspoons soy sauce into rice, along with remaining 1 cup of broth. Add turkey and soy sauce mixture; stir gently to combine. Divide rice mixture among 6 bowls; drizzle each with sesame oil and sprinkle with sesame seeds, if desired.
