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Turkish Spinach (Ispanak Kavurma) Recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Entrée (main meal), Side Dish
Cuisine Turkish
Servings 2
Calories 300 kcal

Ingredients
  

  • 17 oz fresh baby spinach, rinsed well
  • 1 small onion, finely chopped
  • 2 small tomatoes, pureed
  • 2 tbsp olive oil
  • 1/4 tsp freshly ground nutmeg
  • 4 tbsp 4 tbsp beef or chicken broth
  • Salt and black pepper to taste

For the sauce

  • 1 clove garlic, peeled
  • 1/2 cup plain yogurt (you can use low fat if preferred)
  • Salt to taste

For the garnish

  • 1 tbsp olive oil
  • 1/2 tsp red chili powder (cayenne or paprika)

Instructions
 

  • Wash and rinse the spinach
  • In a pot, boil some water
  • Once the water is boiling, add the spinach to it and cook for 3-4 minutes
  • Pour into a colander to drain the excess water
  • Press to remove as much excess water as you can, then transfer to a chopping board
  • Chop the spinach
  • In a skillet or pan, add the olive oil and let it heat
  • Add the onions and cook until slightly brown
  • Now add the pureed tomatoes, spinach, nutmeg, and the broth
  • Mix to combine
  • Now add the salt and pepper to taste
  • Cook for about 5 minutes over medium heat
  • Once cooked, turn off the stove
  • Allow to cool down a little

To make the sauce

  • Smash the garlic clove with a little bit of salt
  • Combine with plain yogurt
  • Set aside

To make the garnish

  • In a pan, heat some olive oil
  • Add the red pepper, turn the heat off and stir
  • Be careful not to burn the mixture!

To serve

  • Place the spinach mixture on a platter
  • Add the yogurt sauce on top
  • Drizzle the chili oil garnish on the yogurt
  • Enjoy! 
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