Rustic Beans Spinach With Garlic Yogurt Recipes

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

SPINACH-GARLIC YOGURT

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat. Add half of spinach and cook, tossing often, until just wilted; transfer to a colander and let cool. Repeat with 1 tablespoon oil and remaining spinach. Squeeze spinach well to remove excess water, then coarsely chop.
• Mix chopped spinach, garlic, yogurt, cilantro, and remaining 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 1 hour before serving.
• DO AHEAD: Spinach-garlic yogurt can be made 1 day ahead. Keep chilled (garlic flavor will intensify as it sits).

SPINACH AND WHITE BEANS WITH GARLIC

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.

SPINACH DIP WITH GARLIC, YOGURT AND DILL

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.

FRESH SPINACH WITH GARLIC-YOGURT SAUCE

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.

SPINACH AND YOGURT DIP

Steps:

• Blanch the spinach for 20 to 30 seconds or steam for 2 to 3 minutes. Rinse and squeeze out excess water and chop coarsely.
• Pound the garlic to a paste with salt in a mortar and pestle. Stir into the yogurt and set aside.
• Heat the olive oil over medium heat in a wide, heavy skillet and add the spices. Cook, stirring, until they begin to sizzle, and add the spinach. Cook, stirring, until heated through and coated with the oil and spices, 2 to 3 minutes. Transfer to a food processor and pulse to a puree. Add the yogurt and blend together. Transfer to a bowl or platter. Serve on croutons or with crudités such as red pepper squares, or with pita triangles. Garnish with chopped walnuts if desired. Serve with pita bread.

GARLIC SPINACH WITH WHITE BEANS

Steps:

• Heat a large skillet. Add oil.
• Sauté garlic 1 minute.
• Add all the spinach
• Lower heat to med and cover.
• Cook just long enough to wilt spinach (about 3 minutes).
• Add beans & stock and heat through.
• Serve.

SIMPLY SAUTEED SPINACH AND GREEN BEANS WITH GARLIC

Steps:

• Heat a large skillet and then add the olive oil.
• When the oil is nice and hot throw in the green beans and season with salt and pepper.
• Add the spinach and let that wilt down, stirring occasionally.
• Add in the garlic and the butter and stir over low-medium heat. You don't want the garlic to brown but you do want it to cook for about 5-10 minutes and incorporate all the flavors.
• Taste and re-season if needed.
• Remove from the heat and serve!

BEANS & SPINACH

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.

SPINACH WITH GARLIC YOGURT AND WALNUT DUKKAH

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.

SPINACH WITH YOGURT AND MINT

Steps:

• Wash spinach, remove tough stems. Drain and steam in the liquid that clings to leaves.
• Chop onion and heat oil. Cook onion in hot oil until translucent.
• Drain spinach thoroughly.
• Mince garlic; chop mint and combine with yogurt, salt and pepper to taste.
• Chop walnuts, if used, and add to yogurt. Combine yogurt mixture with onion and spinach. Serve warm, not hot.

WHITE BEANS AND SPINACH

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.

SPINACH IN YOGURT SAUCE

Steps:

• Heat 2 tablespoons oil in a 5- to 6-quart heavy pot over medium heat until it shimmers. Cook onion, stirring occasionally, until tender, about 7 minutes. Add spinach, chile, 2 tablespoons water, and 3/4 teaspoon salt and cook, uncovered, stirring occasionally, until spinach is wilted, 3 to 5 minutes. Remove from heat and stir in yogurt.
• Heat remaining 1 1/2 tablespoons oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds until they begin to pop and/or turn gray, then add cumin seeds and red pepper flakes and cook, stirring, until cumin seeds brown, about 30 seconds more. Add curry leaves (if using), covering skillet immediately for a few seconds, then stir spice mixture into spinach mixture. Season with salt. Serve warm.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• Saute garlic in olive oil until golden.
• Add spinach and saute until wilted.
• Add remaining ingredients, stir and simmer about 2 minutes.
• Serve immediately as spinach will darken.