Rustic Beans Spinach With Garlic Yogurt Recipes

Steps:

• Make the dukkah. Chop the walnuts very fine. Mix with the toasted sesame seeds in a bowl. In a dry skillet lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill. Allow to cool. In the same skillet toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the nigella seeds, sumac, chili powder and salt and mix together. Measure out 2 tablespoons and store the remainder of the dukkah in a jar in the refrigerator or the freezer.
• Steam the spinach over 1 inch of boiling water until wilted, 1 to 2 minutes (or a little longer, depending on how much spinach you have in your steaming basket; you may have to do this in batches). Turn the leaves with tongs about halfway through the steaming. My pot of choice for this is a pasta pot with an insert. Remove from the heat, rinse briefly with cold water and squeeze out excess water. If desired, chop coarsely.
• Combine the ground clove, allspice, cumin and cinnamon for the spinach, and set aside.
• In a mortar and pestle, combine the garlic and a generous pinch of salt and mash to a paste. Stir into the yogurt. Set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the ground clove, allspice, cumin and cinnamon mix. Cook until the mixture begins to sizzle, add the spinach and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil, 2 to 3 minutes. Transfer to a serving dish and spoon the yogurt over the top. Sprinkle the dukkah over the yogurt, garnish with pomegranate seeds, if desired, and serve.

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.

Steps:

• In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.

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.

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.

Steps:

• In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes., Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.

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.