Ispanak Kavurma (turkish Spinach)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 sauce: smash the garlic clove with a little bit of salt and combine with the plain yogurt. set aside.
• 2 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.
• 3 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.).
• 4 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.
• 5 arrange spinach on a platter. place the yogurt sauce on top.
• 6 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!
• 7 drizzle the infused red pepper over the yogurt sauce.