Top | Adam Ried
Turkish-Style Spinach with Tomatoes and Rice
(recipe, Adam Ried)
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1½ tsp. paprika
- 1 tsp. ground cinnamon
- 1 can (14½ ounces) diced tomatoes or 1 pound fresh tomatoes, seeded, skinned if desired, and chopped
- ¾ cup low-sodium chicken broth or water
- ½ tsp. sugar
- ¼ cup long-grain white rice, rinsed
- 1½ lb. frozen chopped spinach, cooked according to package directions and cooled
- Freshly ground black pepper, to taste
- Heat the oil in a straight-sided sauté pan over medium-high heat until shimmering. Add the onion and ½ teaspoon salt and cook, stirring frequently, until the onion softens, about 4 minutes. Add the garlic, paprika, and cinnamon, and cook, stirring, until fragrant, about 40 seconds. Add the tomatoes and bring to a simmer, stirring occasionally; simmer to thicken slightly, about 5 minutes. Add the broth and sugar, adjust the heat to medium-high, and bring to a strong simmer. Add the rice and ½ teaspoon salt, stir to incorporate, adjust the heat to very low, cover the pan, and simmer (without stirring or lifting the cover) for 25 minutes. Remove the cover, stir the mixture once or twice, replace the cover, and set aside off the heat for 15 minutes.
- Meanwhile, spread a clean dishtowel on a work surface, place the spinach in the center of the towel, gather the edges and corners, and twist hard to wring out as much liquid as possible. Return the pan to medium heat, add the spinach, stir to break up the clumps and combine with the tomato and rice mixture, and cook, stirring occasionally, until heated through, about 6 minutes. Taste and adjust the seasoning with additional salt, if necessary, and pepper to taste. Serve hot, warm, or at room temperature, drizzling each portion with olive oil.
Culinate editor's note: If you want to use fresh dark leafy greens — such as kale or collards or chard — simply braise them along with the other ingredients.