Spinach Stew
A light vegetable stew prepared with spinach, onion, rice, and olive oil in a single pot.
- Yield
- 6
- Preparation
- Cooking
- Total
- Difficulty
- Easy
The listed times are estimates for 6 servings.
About this recipe
Spinach stew is a practical pot dish that comes together with plenty of spinach, a small amount of rice, and a vegetable base with tomato paste.
Ingredients
- 1000 grams spinach
- 1 piece onion
- 60 grams rice
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 300 milliliters water
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Wash the spinach thoroughly with plenty of water, drain, and grate in coarse pieces.
Cook the grated onion in olive oil until softened.
Add the tomato paste and cook briefly. Add the washed rice to the pot and stir.
Add the spinach in several batches to the pot, stirring until the volume decreases.
Add water and salt. Cook over low heat with the lid on until the rice is softened. Optionally serve with black pepper.
Make this recipe better
Useful tips
- Wash the spinach in several changes of water and drain thoroughly so soil and excess water do not enter the pot.
- Add the spinach in batches; its volume drops quickly once the leaves meet the heat.
- If using rice, add cooking liquid cautiously because spinach releases its own moisture.
Common mistakes
- Putting very wet spinach into the pot can make the stew much more watery than intended.
- Cooking the spinach over high heat for too long weakens both its color and texture.
Storage
Cool promptly and refrigerate in a covered container. Reheat only the amount you plan to eat so the leaves are not repeatedly overcooked.
Serving suggestion
Serve warm or hot. Plain yogurt is a simple accompaniment that works well with the rice and spinach texture.
Frequently asked questions
Why is spinach stew watery?
Poorly drained spinach or too much added water are the most common causes.
How long should spinach cook?
Once the leaves have wilted and any rice is tender, extended cooking is usually unnecessary.