Persian Spinach, Potatoes And Peas
Published March 22, 1994
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound tiny new potatoes
12 ounces whole onion or 11 ounces ready-cut (2 ¼ to 2 ½ cups)
2 teaspoons olive oil
2 cloves garlic
1 10-ounce package fresh spinach or 1 pound loose spinach
1 cup frozen peas
⅛ teaspoon nutmeg
1 cup nonfat plain yogurt
⅛ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
84 grams carbs; 2 milligrams cholesterol; 454 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 15 grams fiber; 446 milligrams sodium; 22 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, and put in a pot with water to cover. Cover pot, and cook until fork-tender, about 20 minutes, depending on size.
- Step 2
Chop whole onion. Saute onion in a nonstick pan in very hot oil over medium-high heat, until it begins to soften and brown.
- Step 3
Mince garlic, and add to onion as it cooks.
- Step 4
Wash spinach; remove tough stems, and cook spinach in covered pot in the water clinging to it, until it wilts, 4 or 5 minutes, stirring once or twice.
- Step 5
Stir peas into onion mixture and cook 2 or 3 minutes.
- Step 6
When spinach is cooked, drain it, thoroughly pressing the water out. Cut up and add to cooked onion, along with nutmeg and yogurt.
- Step 7
When potatoes are cooked, drain and cut into bite-size pieces and stir into spinach mixture. Season with salt and pepper, and serve.
Private Notes
Comments
Great combination. I put it on my favorites list...
Didn’t have yogurt on hand so I added lemon juice just before serving. Snuck in some thinly sliced cabbage, Swiss chard, and small cubes of tofu during the combining stage that I had on hand too. This is a great, interesting dish. The nutmeg made it new and very pleasing to my palate.
I didn’t have yogurt on hand so I finished the dish before serving with lemon juice. I added some chopped cabbage, Swiss chard and tofu I had on hand too. It made a great main dish for a vegan. I love the nutmeg.