Spinach in Olive Oil

Classic Turkish spinach cooked in olive oil with onion, tomato paste and a handful of rice, finished with lemon. Served warm or cold; fully plant-based.

Ingredients

• 1000 g spinach, trimmed
• 70 g (5 tbsp) olive oil
• 150 g onion, finely chopped
• 15 g (1 tbsp) tomato paste
• 50 g white rice, rinsed
• 150 g (2/3 cup) hot water
• 15 g (1 tbsp) lemon juice
• 9 g (2 tsp) salt

Instructions

1. 1

   Trim the roots and tough stems from the spinach, wash several times in plenty of water, drain and chop roughly.

2. 2

   Heat the olive oil in a wide pot and sauté the onion over medium heat for 5 minutes until lightly golden.

3. 3

   Add the tomato paste and cook for 1-2 minutes, then add the rice and stir for 1 minute.

4. 4

   Add the spinach in batches and stir for 3-4 minutes until wilted.

5. 5

   Add the hot water and salt, cover and simmer on low for 15-18 minutes until the rice is tender.

6. 6

   Stir in the lemon juice, turn off the heat and serve warm or cold.

Nutrition

Per serving