A local Iraqi restaurant was the inspiration for this dish that’s a twist on stewed greens. Just a few spices make this a tasty and satisfying veggie treat. We also suggest using a slow cooker to cook this dish ahead of a family meal. Here’s our rendition:
What you will need:
1 wooden spoon
Nonstick cooking spray
1 (6 or 7 quart) slow cooker with lid
1 medium yellow onion, chopped
2 garlic cloves, chopped
3 (16 oz) packages of frozen spinach
1lb fresh turnip leaf tips or sweet potato leaf tips
3 teaspoons curry powder
1 teaspoon ground turmeric
1 (14 oz) can chicken stock (The frozen spinach has water that will melt)
1 (14.5 oz) can tomatoes, diced (drained)
Salt and pepper to taste
Cooking and Preparation:
Coat inside of slow cooker with nonstick cooking spray. Combine spinach, onion, garlic, chicken stock, turmeric, salt, pepper, and curry powder in pot. Stir well. Cover with lid and set crock pot on low. Let greens cook for 5 to six hours. Halfway through cooking time, mix well. Two hours before cooking process ends, add tomatoes and fresh greens. Mix well and serve hot.
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