Spinach & Greens Stew 🌱 🥬 (with multiple uses!)

Name: Spinach & Greens Stew 🌱 🥬 (with multiple uses!)
Total time: 1200 s
Yield: 2 people
Cuisine: British
Ingredients: 4 cups Fresh or frozen spinach; A few handfuls of seasonal greens (optional); 1-2 Onions - finely sliced; 2 shallots - sliced (can just use onion); 2-4 cloves Garlic - sliced; 1 pinch coriander or mustard seeds (optional); 1 pinch sumac (optional); Veg stock or water; 1 splash oil; Salt and pepper (can use lemon salt)

Rachel @rachel

Oxford, England

With a few minor adjustments, this can be eaten as a main course (it’s nice mixed with beans, chickpeas or vegan feta cheese) or eaten cold with a selection of salads. My broad beans with olive oil recipe goes really well with this. You could also use to make mini stuffed pies for a picnic or see my spanakopita pie recipe which is similar and makes a family meal. Can also be eaten straight from the pan 😋 #seasonalveg

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Ingredients

20 minutes

2 people

4 cupsFresh or frozen spinach
A fewhandfuls of seasonal greens (optional)
1-2Onions - finely sliced
2shallots - sliced (can just use onion)
2-4 clovesGarlic - sliced
1 unwaxed Lemon 🍋
1 pinchcoriander or mustard seeds (optional)
1 pinchsumac (optional)
Veg stock or water
1 splashoil
Salt and pepper (can use lemon salt)

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Steps

20 minutes

1

Cook the spinach in just a little stock or water until it starts to wilt. Drain well ;squeeze out the water if necessary and set aside.
2

Hear the oil. Add coriander or mustard seeds if using until they pop. Slowly cook onion until caramelised. Add spinach and cook for a few minutes. Season with salt, sumac, white pepper and a good with lemon juice. Transfer to a serving dish.
3

Add a tiny bit of oil to the pan. Cook Tver shallots until crispy. Top the spinach. Top with lemon zest and serve with a wedge.

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Cooksnaps

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Rachel @rachel

on May 29, 2021 09:52

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱