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Ispanak Kavurma (Turkish Spinach)

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“Courtesy of with only a couple adjustments. I don't usually boil spinach (truthfully?: never) but boiled spinach can be beautiful...”

Ingredients Nutrition

  • 17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
  • 14 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
  • 4 tablespoons water (or beef or chicken broth)
  • salt and pepper, to taste
  • Sauce
  • 1 garlic clove, peeled
  • 12 cup plain yogurt, drained
  • salt
  • Garnish
  • 1 tablespoon extra virgin olive oil
  • 12 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)


  1. Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
  2. In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
  3. Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
  4. Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
  5. Arrange spinach on a platter. Place the yogurt sauce on top.
  6. Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
  7. Drizzle the infused red pepper over the yogurt sauce.

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