Turkish Sauteed Spinach with Yogurt-Garlic Sauce and Paprika Butter
Scott Siegler
Sauteed spinach with tomatoes, onion and garlic, topped off with a creamy yogurt-garlic sauce
ingredients
- 1 1/2 lbs fresh spinach, washed and trimmed (or frozen/cut spinach)
- 1 Tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 large tomatoes, seeded and diced
- 2 teaspoons salt
- 1 teaspoon Turkish red pepper or ground red pepper
- 1 teaspoon paprika
- 1 2/3 cups plain whole-milk yogurt
- 3 garlic cloves, minced
- salt
- 2 Tablespoons butter
- 1 teaspoon Turkish red pepper or ground red pepper
- 1 teaspoon paprika
directions
- 1
In a small bowl, whisk the yogurt, garlic and salt until the mixture is very smooth. Cover the bowl and refrigerate the sauce for at least 15 minutes to allow the flavor to develop.
- 2
In large saucepan, bring 2 cups water to a boil and cook the spinach for about 2 minutes. Drain the spinach, reserving 1/2 cup cooking liquid. Squeeze out the excess liquid and chop the spinach finely.
- 3
Heat the oil in a medium-sized saucepan over medium heat. Add the onion, and cook gently until it’s softened, but not brown, about 2 minutes. Add the spinach, garlic, tomato, salt, 1 teaspoon Turkish red pepper, and 1 teaspoon of the paprika. Stir in the reserved 1/2 cup spinach liquid, then remove the saucepan from the heat.
- 4
For paprika butter, heat the butter in a small saucepan, stir in the remaining Turkish red pepper and paprika.
- 5
Serve the spinach topped with yogurt-garlic sauce, and drizzled with the butter mixture.
notes
A great accompaniment to the Turkish Kofta Kebabs with Tomato Sauce (and both use the same yogurt-garlic sauce and paprika butter)
Source: Scott & Karen
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