ETHIOPIAN INSPIRED SPINACH
I love, love, love Ethiopian restaurant food but it is prepared with added fat. Typically collards are served (called Gomen Wat) but today I only had spinach available so came up with this recipe. I was inspired by the many Gomen recipes online. I can't say it was as exciting as eating restaurant Gomen and Injera (Ethiopian flatbread) with my fingers but it was delicious in its own right and much healthier.
Here is some information about cardamom if you are not familiar with this spice.
When I post a recipe featuring spinach, I like to remind folks that if you are prone to kidney stones, choose a different leafy green. Oxalates are compounds naturally found in a lot of foods. Some greens however are very high in oxalates including spinach, Swiss chard, and beet greens so should not be overconsumed. If you have had kidney stones or are at high risk, for this recipe use a low oxalate green. Watch these videos by Dr. Michael Greger to learn more:
Ethiopian Inspired Spinach
Ingredients
1 pound fresh baby spinach, stems removed
1/2 cup chopped onion, I used sweet
1/2 medium jalapeno, finely chopped (mine was from my garden and was red)
2 large cloves garlic, finely minced
1 large Roma tomato, chopped coarsely by hand (then can chop finer in blender/food processor)
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
salt to taste
Directions
In large pot over medium heat, dry saute onions. Add a splash of water if they want to stick.
Once softened, add jalapeno and garlic, again adding splash of water if wants to stick. Saute until softened.
Add tomato, cardamon and cumin. If you did not process the tomato even smaller in a blender/processor, as it softens, mash the pieces down using the back of a spoon. Saute for several minutes.
Add spinach and saute until the spinach has wilted and most of the water has evaporated.
If desired, add salt to your individual serving.
