Rustic Beans Spinach With Garlic Yogurt Food

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

GARLIC SPINACH WITH WHITE BEANS

Steps:

• Heat a large skillet. Add oil.
• Sauté garlic 1 minute.
• Add all the spinach
• Lower heat to med and cover.
• Cook just long enough to wilt spinach (about 3 minutes).
• Add beans & stock and heat through.
• Serve.

MIDDLE EASTERN SPINACH WITH SPICES AND YOGURT

Steps:

• Heat a small dry skillet over medium heat and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about 3 minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside.
• In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside.
• Place the baby spinach in a bowl and pour on boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the pine nuts. Cook, stirring, until they begin color (2 to 3 minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. This is very nice served with Arabic bread.

FRESH SPINACH WITH GARLIC-YOGURT SAUCE

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
• Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
• Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Steps:

• Heat a large skillet and then add the olive oil.
• When the oil is nice and hot throw in the green beans and season with salt and pepper.
• Add the spinach and let that wilt down, stirring occasionally.
• Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
• Taste and re-season if needed.
• Remove from the heat and serve!

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

Steps:

• If using fresh spinach, put it in a colander in the sink. Bring a kettle of water to a boil and pour it over the spinach to wilt it. Let the spinach cool completely, then use your hands to squeeze it very dry. Coarsely chop spinach and set it aside. If using frozen chopped spinach, just squeeze it out until it's very dry, then set aside.
• In a blender or food processor, combine scallions, yogurt, cream cheese, dill, parsley, garlic, 2 teaspoons lemon juice, zest, cumin, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the motor running, drizzle in olive oil and blend, scraping down the sides as needed, until the mixture is very smooth, 1 to 2 minutes.
• Scrape the mixture into a mixing bowl and fold in the chopped spinach until evenly distributed. Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Dip will keep in the refrigerator for up to 4 days.
• Just before serving, taste and add more salt, pepper and lemon juice, if you like. To serve, scrape dip into a serving bowl, drizzle with olive oil, and sprinkle with Urfa or Aleppo pepper flakes, if desired.