Spinach with Fried Garlic and Caramelised Onions2021-03-07
- Servings: 2
We already know that spinach is packed with vitamins and minerals which are essential
To a healthy diet. It is a versatile vegetable as it can be eaten raw or cooked and is available fresh or frozen.
The recipe herein is Inspired from a Lebanese recipe which includes green chicory leaves (aka cultivated dandelion – Hindbeh) instead of spinach. Therefore you can adapt this recipe to any other green leafy vegetables.
- About 300g of spinach, washed (roughly chopped if using the long stem spinach)
- 4 garlic cloves, finely chopped
- 1 large onion or 2 medium, cut into thin slices
- Lemon juice, to taste
- About 2 tbsp of olive oil to sauté the spinach
- Salt and pepper, to taste
- Enough oil and a dust of flour to fry and caramelise the onion slices
Place the fresh spinach in a wok style pan and start heating it and mixing it at the same time. Very quickly the spinach will start wilting and shedding its water. When wilted enough, remove the pan from the heat, put the spinach aside and squeeze most of its water content. For this recipe you don’t need to squeeze the spinach too much as we need to keep some moisture.
Empty the water from the pan, dry it with a kitchen paper, put it back on a medium high heat then add the olive oil and fry the minced garlic until slightly coloured. Then immediately add the spinach, the lemon juice and the seasonings. Mix to combine and sauté for about 5 minutes. Taste and adjust the seasonings if needed then remove from the heat and place the spinach on a serving platter and top it with the crispy onions (fried beforehand or afterwards).
To obtain crispy fried onions, place the onion slices in a colander and dust them lightly with flour. Then fry them immediately in hot oil until they are golden and crispy. When removed, place them on a kitchen paper towel before topping the spinach.