Spinach Yiahni (Stew), something that we grew up with, While simple, at the same time irresistibly tasty.
Just love the deep bright green color of the Spinach, a green known for its iron high content but also rich in vitamin A and vitamin K, while also rich in vitamin C which gets ‘lost’ if overcooked.
Spinach Yiahni (Stew)
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Cut and discard 5 cm of the spinach stem, wash well and cut in big chunks, 5-7 cm each and let dry.
Add the onions and sauté for 2 minutes.
Then add the tomato paste.
Continue sauteing for a minute more and then add the graded tomatoes and bring to a boil.
Keep cooking for 2 more minutes and then add the spinach
Let wilt while stirring and tossing for about 5 minutes.
Pour the lemon juice and season with the salt and pepper.
Toss and serve.
Spinach Yiahni (Stew)
Servings: 6 People
Ingredients
- 15 bunches Fresh Spinach , (about 1.3 Kg), 5 cm of stem cut and discarded
- 5 ripe Tomatoes , graded
- 1 Yellow Onion , finely diced
- 60 ml EVOO , Extra Virgin Olive Oil
- 1 ½ tablespoons tomato paste
- 30 ml Lemon juice
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Cut and discard 5 cm of the spinach stem, wash well and cut in big chunks, 5-7 cm each and let dry.
- Place a large pot on medium heat and pour the oil. Wait for a minute to heat up and add the onions. Sauté for 2 minutes and then add the tomato paste.
- Continue sauteing for a minute more and then add the graded tomatoes and bring to a boil.
- Keep cooking for 2 more minutes and then add the spinach and let wilt while stirring and tossing for about 5 minutes.
- Pour the lemon juice, season with the salt and pepper, toss and serve.
