Prep Time 5 min Cook Time 10 min
Like my fellow baby boomers, spinach was one of those vegetables we were forced to eat when we were young. Based on the since debunked myth that it contains more iron than most other greens, every trick imaginable was used to tempt, cajole and threaten us to eat the stuff. Even Popeye the sailor man couldn’t persuade me.
Here is the recipe that changed my mind. Fresh spinach with a hint of crushed cardamom and topped with a creamy sumac yoghurt sauce did it for me.
What you need (for two)
2 6 oz packs baby spinach, rinsed
1 medium onion, sliced in half circles about 1/8inch thick
2 Tbs olive oil
Seeds of 10 cracked cardamom pods roughly ground in a pestle and mortar
1/2 cup greek yogurt
Juice of half a lemon
1 garlic clove
2 Tsp Sumac and generous for garnishing at the end
Salt
What to do
The spinach
1. Put oil in the pan and on a low to medium heat, cook onions and cracked cardamom seeds until onions gets soft clear but not brown – about 2 minutes
2. Add spinach and cook till just wilted, drain well by pressing through a sieve and set aside in a bowl.
The yoghurt sauce
1. Mix yoghurt thoroughly with juice of half a lemon.
2. Add sumac, crushed garlic glove and salt to taste.
Plate spinach in a bowl, mix in yoghurt, garnish with a generous pinch of sumac and serve at room temperature. Salt to taste.
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