Egyptian Spinach With Tomato Sauce

Method10 steps · about 45 min

1. 1

   Step 1: Peel the 2 large onions and 9 garlic cloves, then blend them together in a food processor. Keep this aromatic mixture ready for the cooking pot.

   Uses 2 large onions · 9 cloves garlic

2. 2

   Step 2: Blend the 10 small tomatoes separately, then strain the puree into a bowl, discarding any coarse strained solids.

   Uses 10 small tomatoes

3. 3

   Step 3: Wash the 2¼ lb fresh mature spinach repeatedly in clean water, lifting the leaves from the sandy water and replacing it until sand-free. This may take 4 or 5 washes. Drain the leaves.

   Uses 2¼ lb fresh mature spinach leaves with stems · Clean water for repeatedly washing spinach and cilantro

4. 4

   Step 4: Trim and discard the root bases from the washed spinach from step 3. Very finely chop the leaves and usable stems, then put them in a strainer to drain.

   Uses Washed drained spinach leaves and stems

5. 5

   Step 5: Wash the 1 bunch cilantro in clean water, drain and finely chop it. Keep it separate from the spinach for the last cooking phase.

   Uses 1 bunch fresh cilantro · Clean water for repeatedly washing spinach and cilantro

6. 6

   Step 6: Heat the 2 tablespoons olive oil in a large stovetop pot over medium-high heat. Add all the onion-garlic mixture from step 1 and sauté for about 5 minutes, until it starts turning golden.

   Sauté the onion-garlic mixture · 5 minUses 2 tbsp olive oil · Blended onion-garlic mixture

7. 7

   Step 7: Add the strained tomato puree from step 2 to the aromatic pot from step 6. Mix in the 1 teaspoon sugar and salt and pepper to taste. Cover and cook at a steady simmer over medium-high heat for about 10–15 minutes, checking after 10 minutes.

   Cook the tomato sauce · 10 minUses Strained tomato puree · Golden onion-garlic mixture and olive oil · 1 tsp sugar · salt and pepper to taste

8. 8

   Step 8: Add the chopped drained spinach from step 4 and the 3 cups ready vegetable broth to the tomato sauce from step 7. Cover and cook at a steady simmer over medium-high heat for about 10–15 minutes, stirring frequently and checking after 10 minutes, until the spinach is fully tender.

   Cook and stir the spinach · 10 minUses Chopped trimmed drained spinach · 3 cups ready vegetable broth · Cooked tomato-onion sauce

9. 9

   Step 9: Add the chopped cilantro from step 5 and the 1 tablespoon ground coriander to the tender spinach stew from step 8. Cook for another 2–3 minutes, checking after 2 minutes, then take the pot off the heat.

   Finish with cilantro and coriander · 2 minUses Washed finely chopped cilantro · 1 tbsp ground coriander · Tender spinach in tomato sauce and vegetable broth

10. 10

    Step 10: Serve the finished spinach from step 9 as a side, with optional separately prepared plain rice. Cool leftovers promptly and refrigerate for 3–4 days, or freeze the spinach without rice for up to 3 months.

    Uses Finished cilantro-coriander spinach stew · Ready cooked plain rice, optional for serving