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Spinach Yiahni (Stew)

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)

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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!


You can print the recipe!
Spinach Yiahni (Stew)
Course Side Dish
Cuisine Cypriot
Prep Time 10 m
Cook Time 15 Minutes
Servings
6-8 People
Ingredients
Course Side Dish
Cuisine Cypriot
Prep Time 10 m
Cook Time 15 Minutes
Servings
6-8 People
Ingredients
Instructions
  1. Cut and discard 5 cm of the spinach stem, wash well and cut in big chunks, 5-7 cm each and let dry.
  2. 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.
  3. Continue sauteing for a minute more and then add the graded tomatoes and bring to a boil.
  4. Keep cooking for 2 more minutes and then add the spinach and let wilt while stirring and tossing for about 5 minutes.
  5. Pour the lemon juice, season with the salt and pepper, toss and serve.
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