Saturday, August 14, 2010

Spinach in red sauce (Home Recipe)

Recipe for 4

2 bunches of fresh spinach (you can use frozen but the result will not be the same)
1 large onion, cut into thick cubes
1 1/2 cups chopped fresh tomatoes (or 1 can tomato sauce)
3 tablespoons olive oil
1/2 teaspoon salt
1/3 teaspoon black pepper powder
1 vegetable bouillon cube
1/3 cup water

In a large saucepan warm the oil over medium heat. Add the chopped onion and sauté until glossy. Season with salt, pepper and add tomato sauce. Add water and vegetable bouillon and stir.
Bring to boil and cover the pan for 8-10 minutes over medium heat. Meanwhile wash the spinach well and cut by hand into large pieces.
Remove the lid and add spinach. If the pot is too small for the whole quantity of the spinach, do not be worry. The spinach tends to decrease in volume as soon as cooked. Just let the whole quantity of spinach in the sauce pan and keep stirring until spinach blends completely with the tomato. The spinach will be reduced in two thirds of its original volume.
As soon as the tomato and spinach are mixed well let them cook for 3 more minutes and remove from the heat. Serve hot with rice. Enjoy!