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| Spinach Saute |
Ingredients
1/2 teaspoon nutmeg (grated)
4 tablespoons beef broth
500 gr spinach (roots cut off, washed several times, drained)
2 tablespoons extra virgin olive oil
1 small onion (finely chopped)
2 tablespoons crushed tomatoes (in a can)
pepper
salt
Sauce:
1/2 glass yoghurt + 1 garlic clove (smashed with salt)
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper
Cooking Instructions
First boil the spinach for five minutes, drain. Squeeze the spinach with your hands. Later chop it on a cutting board. Saute the onion in a medium sized pot with olive oil and salt until the colour of the onions turn to light brown. Add the spinach, crushed tomatoes, nutmeg, broth and pepper. Cook for almost five minutes over medium-low heat. Turn the heat off. Let it cool down for a few minutes. Arrange on a service plate. Place the yoghurt with garlic on top. Heat up the olive oil in a small pan, add in the red pepper and later turn the heat off. Don't burn the pepper! Pour all over the yoghurt sauce. Serve with any kind of beef optional chicken dish.
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