Spinach in Olive Oil

Rich in plant-based iron and fiber, this olive oil dish offers light and nutrient-dense comfort food.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 lbs (900 g) fresh spinach, thoroughly washed and coarsely chopped · 207 kcal in the whole recipe
• 1 large onion (150 g), finely diced · 60 kcal in the whole recipe
• 1 medium tomato (130 g), diced · 23 kcal in the whole recipe
• 2 cloves garlic (6 g), minced · 9 kcal in the whole recipe
• 2 tbsp white rice (35 g), rinsed · 126 kcal in the whole recipe
• 2 tbsp olive oil (26 g) · 230 kcal in the whole recipe
• 1 cup hot water, 1/2 tsp salt, 1/4 tsp black pepper

Method

1. Sauté the diced onion and garlic in a wide pot with 2 tbsp olive oil over medium heat for 4-5 minutes until soft.

   

2. Add the diced tomato to the pot and cook for 2-3 minutes until it releases its juices.

   

3. Gradually add the chopped spinach in batches, stirring gently until it wilts down.

   

4. Add the rinsed rice, 1 cup hot water, salt, and black pepper; mix well.

   

5. Cover the pot and simmer over low heat for 15-20 minutes until the rice is completely tender.

   

6. Remove from heat and let it rest covered until warm or room temperature before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.