I always think that the the saying about “kids don’t like spinach” must be joke. Most of the kids I’ve known, obviously including mine, do like spinach. Maybe it has something to do with how you prepare them. Try out this recipe.
You can serve this recipe warm or chilled. I prefer it chilled, but serve it warm when there is no other main dish, as it can be served so too.
The rice makes it more filling, you might want to leave it out, it is possible if you prefer so. Rice also acts as a thickener for the juice of the spinach which tends to get a lot as spinach leaves leave out quite a lot of water while cooking.
The only difficult thing about spinach is having to wash it. I can hear some saying that there are ready-washed and packaged spinach on the shelves, please do wash them too.
How to cook spinach?
Start with choosing a large pot. Heat it slightly then add three tablespoons of olive oil. Once the olive oil heats up too, toss in chopped onions. Make sure to sauté until the onions are almost caramelized. Only then add the chopped garlic cloves as garlic cooks faster and if cooked to caramelize they get bitter. Also add the rice at this stage and make sure they become pearly. Add some water and the salt and sugar and cover a lid and cook until the rice is almost done and the onions are no longer crunchy. It will take about 5 minutes. I often use a pressure cooker for this step.
Only then add the rinsed spinach and mix occasionally. The spinach will shrink and cook very quickly. Cook with lid closed. Keep lid closed after cooking is finished and let cool and then serve or keep in the fridge.
I hope you will try this refreshening recipe, please comment below and share with me your thoughts. I often serve spinach as main course sided with an Easy And Tasty Couscous Pasta.
Spinach with Olive Oil
Ingredients
- 500 grams spinach
- 1 onion chopped
- 2 garlic cloves minced
- 1 carrot optional
- 3 tablespoon rice rinsed
- 1 teaspoon sugar
- 1 teaspoon salt
- 100 millilitres water
- 4 tablespoons olive oil
- 4 tablespoons plain yogurt
- 1 teaspoon red pepper flakes
Instructions
- Cut off the stems and rinse the spinach. If necessary put the spinach in a large bowl, cover with water. Drizzle some vinegar and set aside for a least 10 minutes. Rinse again. Cut or tear each spinach stalk to 2-3 pieces.
- Peel and grate the carrot. Use the coarser side of the carrot.
- Slightly heat a pot, add the olive oil and the chopped onions. Sauté until translucent.
- Then, add the minced garlic, sauté for an additional 1-2 minutes.
- Then, add the grated carrot, sauté for an additional 1-2 minutes.
- Rinse the rice and add.
- Add the salt, sugar and the boiling water. Mix.
- Cook with lid covered over low heat for about 5 minutes.
- Then add the spinach, mix.
- Cook until the water evaporates and the rice is cooked.
- Serve warm or cold.
- Garnish with plain yogurt and red pepper flakes.