Spinach Stew Recipes

GHANAIAN SPINACH STEW WITH SWEET PLANTAINS

Steps:

• In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.
• Meanwhile, pulse the egusi or pumpkin seeds in a food processor or blender to a fine powder, until it just starts to get clumpy. (Do not overprocess into a butter.) Remove to a bowl.
• When the tomatoes have reduced, add the shrimp powder (or smoked paprika and fish sauce to taste), and simmer 2 minutes. Stir in water, a tablespoon at a time, to the bowl of egusi powder until it is a loose paste. Add the egusi paste on top of the tomato sauce, and spread it out. Cover the pan, and cook 5 minutes.
• Stir the sauce all together; it will look like a thick porridge. Add a few splashes of water, and increase heat to a boil. Stir in the spinach, until wilted and tender. Taste, season with salt (or more fish sauce, if using) and serve with boiled sweet plantains.

SPINACH BEEF STEW

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; saute 1 minute longer. Stir in vinegar and wine. Bring to a boil; cook until liquid is almost evaporated., Add the tomato sauce, water, peppers, bay leaves, brown sugar, bouillon and seasonings. Bring to a boil. Stir in rice. Reduce the heat; cover and simmer until rice is tender, 15-20 minutes., Discard bay leaves. Add beef and spinach; cook and stir until heated through and spinach is wilted. Serve with sour cream and Parmesan cheese if desired.

EFO RIRO - NIGERIAN SPINACH STEW

Steps:

• Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor.
• Chop up the other half of the onion and set aside.
• If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes.
• Wash and drain the mushrooms.
• Heat palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes.
• Add in your blended tomato and pepper mix and stir for about a minute.
• Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes.
• If using fresh spinach, add stock or water and bring to a boil.
• Add the goat meat, mushroom, and any other meat you desire and let boil for another 5 minutes.
• Add the spinach and stir intermittently for about 5 minutes.
• Add more salt or spices if desired.
• Garnish with red pepper flakes, if you want it spicier and enjoy!

LEBANESE SPINACH STEW

Steps:

• In a heavy bottomed saute pan over medium heat, heat 1 tablespoon olive oil and toast the pine nuts until golden, remove and set aside.
• In the same pan over medium high heat, heat the remaining tablespoon of olive oil and add the ground beef, season with 7 Spice, 1 teaspoon salt and 1/4 teaspoon pepper. Cook until the meat is browned, about 5-7 minutes. Remove and set aside, keep any oil and juices in the pan.
• In the same pan, add the cilantro, garlic and crushed red pepper, cook for about 2-3 minutes until fragrant. Add the frozen spinach, remaining salt and cook with the cilantro mixture until softened, about 5 minutes.
• Add the chicken broth or water and bring mixture to a boil. Return the cooked ground beef and pine nuts to the pan. Lower heat and simmer for 20 minutes until stew thickens.
• Stir in the lemon juice and serve over traditional Arabic rice pilaf.

SPINACH LENTIL STEW

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes., Add the carrots, tomatoes and spinach; return to a boil. Reduce heat; cover and simmer 15-20 minutes longer or until lentils are tender. Stir in vinegar. Discard bay leaf.

SPINACH STEW

Steps:

• Boil enough water in a pot to cover the spinach. Add chopped spinach, bring to a boil for 3 minutes. Remove and drain. Put aside.
• Sauté onion with olive oil over moderate heat until transparent. Stir in meat and allspice until tender.
• Stir in garlic and spinach. Mix well. Add 1 cup of water. Cook over moderate heat for 20 minutes or until tender.
• Add lemon juice and stir. Garnish with pine nuts. Serve accompanied with cooked rice.

MOROCCAN SQUASH, CHICKPEA, AND SPINACH STEW

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ginger, paprika, cinnamon, turmeric, pepper, and red pepper flakes. Cook, stirring well to ensure the spices don't stick and burn, for 2 minutes.
• Add butternut squash, chickpeas, tomatoes, vegetable stock, raisins, and honey. Simmer until squash starts to break down, about 20 minutes.
• While the soup is cooking, preheat the oven to 350 degrees F (175 degrees C). Spread flaked almonds onto a baking sheet.
• Toast nuts in the preheated oven, shaking the pan frequently, until they start to turn golden brown and become fragrant, 3 to 5 minutes.
• Stir spinach and cilantro into the soup; cook until spinach is wilted, about 2 minutes. Ladle into bowls and garnish with toasted almonds.