Ispanak Kavurma (Turkish Spinach)

• 17 ounces fresh baby spinach leaves, rinsed well if necessary and drained
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 small roma tomatoes, pureed (or any similar tomato-fresh or canned)
• 1/4 teaspoon freshly grated nutmeg (reduced from one half teaspoon)
• 4 tablespoons water (or beef or chicken broth)
• salt and pepper, to taste
• Sauce
• 1 garlic clove, peeled
• 1/2 cup plain yogurt, drained
• salt
• Garnish
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon ground red pepper (paprika, cayenne, for ex. I used half of each)

1. Sauce: Smash the garlic clove with a little bit of salt and combine with the plain yogurt. Set aside.
2. In a pot boil the spinach for 3 1/2-4 minutes, drain. Squeeze as much water out of the spinach that you can then chop it on a cutting board. I used the sides of the colander to "chop" the spinach with the back of a wide spoon.
3. Saute the onion in a medium sized pot with olive oil and salt until the onions are lightly browned. (Tip: cut down on dishes: use the same pot that was used to boil the spinach.).
4. Add the spinach, crushed tomatoes, nutmeg, broth and salt and pepper, to taste. Cook for about 5 minutes over medium-low heat. Turn the heat off. Allow mixture to cool down for a few minutes.
5. Arrange spinach on a platter. Place the yogurt sauce on top.
6. Garnish: heat up the olive oil in a small pan, add in the red pepper and then turn the heat off being careful not to burn!
7. Drizzle the infused red pepper over the yogurt sauce.

baby spinach leaves, extra virgin olive oil, onion, roma tomatoes, nutmeg, water, salt, sauce, garlic, plain yogurt, salt, extra virgin olive oil, ground red pepper

Taken from www.food.com/recipe/ispanak-kavurma-turkish-spinach-414676 (may not work)