Sautéed Flour Spinach Combo (Spinach Borani)

 Two questions
1-What is a Spinach?
2-Why should we eat Spinach? 

Many answers:
It is a plant with dark green leaves widely consumed as a vegetable. It is believed that originated in Persia; spinach traveled to India than to China.
Spinach is second best source of potassium after banana.
56% of spinach is Vitamin C
Spinach also one of the best source of magnesium 558 mg in 100 g spinach, which is essential for muscle health, nervous system, heart health, regular blood pressure and immune system.
Spinach is low in low in fat and has no cholesterol
Lets check what else in spinach; dietary fiber, good amount of protein, Vitamin A, Vitamin C, Niacin, Zinc, Vitamin K, Folate, Iron, and we can go on and on.

So lets cook a very tasty meal yet very easy to cook. The hardest part of cooking spinach is washing the vegetable. Rather not hard but takes long time, because spinach is very vulnerable for the pests and in general not well washed before sold. It needed to be left in cold salt/ vinegar water at least one hour and rinse few times after the first wash.

Spinach sold in the supermarket fresh, frozen, canned, or cooked. To be at the healthy side, better to buy the Spinach fresh and give some time to wash.

 Ingredients
2 Lb. Spinach
2 Tbsp. Olive oil
1 Tbsp.  Flour
2 tsp. salt
1-cup plain yogurt
2 cloves garlic (minced)
2 Tbsp.  Butter
1/2 Tbsp. chili pepper flakes

Making:
Drain spinach after very well washed

Chop thinly

Heat 1 Tbsp. olive oil in a skillet

Put all well squeezed Spinach in the skillet close the lid bring the heat very low and let it cook for 10 minutes. (Do not put any water)

Open the lid and sauté spinach until the juice disappear.

Melt 1 Tbsp.  butter in the skillet,

Add flour and sauté lightly.

Add Spinach and sauté all together few more minutes. 

Transfer in a serving dish.

Mix yogurt and garlic pour on the spinach

Melt 1 Tbsp. butter in a small frying pan add ½ Tbsp. crashed chili pepper

And drizzle on yogurt.
Serve immediately. 
Enjoy
5/15/2014
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