| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat, Greens, Your | 4 | Servings | ||
INGREDIENTS
| 1 | kg | Fresh spinach or 450g frozen |
| leaf spinach | ||
| 2 | T | Oil |
| 1 | Onion, chopped | |
| 25 | g | Butter |
| 2 | Cloves garlic, peeled | |
| halved and | ||
| crushed with a | ||
| knife | ||
| 350 | g | Mushrooms, chopped |
| 1 1/2 | T | Pomegranate sauce or 1tbsp |
| lemon juice | ||
| and 1tbsp black treacle | ||
| 1 | Pinches ground saffron | |
| optional | ||
| Salt and freshly ground | ||
| black pepper | ||
| 225 | g | Dried apricots or prunes |
| 1 | T | Rosewater, optional |
INSTRUCTIONS
If using fresh spinach, wash and cook lightly. If using frozen leaf spinach, just let it thaw. Either way, drain thoroughly squeezing out water. Heat the oil in a frying pan and saut the onion until browned. Add the butter and when melted, add the spinach, garlic and mushrooms. Cook over a fairly high heat, stirring constantly for about 4 minutes. Now stir in the pomegranate sauce, or the lemon juice and treacle, the saffron, salt and pepper. Finally, stir in the apricots or prunes and mix thoroughly. Transfer to a heavy casserole and add the rosewater, and enough water to cover generously. Cover with a lid and cook over the lowest possible heat (use a diffuser mat if you have one) for about 1 1/4-1 1/2 hours, until very thick and rich. Taste and adjust seasoning, then leave to cool. Serve cold. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 248
Calories From Fat: 132
Total Fat: 15.1g
Cholesterol: 13.4mg
Sodium: 1061.5mg
Potassium: 1269.4mg
Carbohydrates: 22g
Fiber: 12.8g
Sugar: 5g
Protein: 15.5g