Ingredients
New zealand spinach recipes
New Zealand Spinach is used in the same manner as spinach, but is
a totally unrelated plant. Also called summer spinach, New Zealand
spinach is native to New Zealand but is now cultivated in many warm
regions, including in the U.S. The dark green leaves are similar but
milder than spinach with a slightly acidic flavor, and are an good
source of beta-carotene, vitamin C and potassium. Usually available
from April to October.
ingredients
• 1 tablespoon olive oil
• 2 onions, halved and sliced into rings
• 3 cloves garlic, crushed
• 90g uncooked brown lentils
• 500ml water
• 1 bunch spinach, washed and roughly chopped
• 1 teaspoon salt
• 1 teaspoon ground cumin
• freshly ground black pepper to taste
1. Heat oil in a heavy saucepan over medium heat. Fry onion for 10
minutes or so, until they begin to turn golden. Add garlic and fry
further 1-2 minutes.
2. Add lentils and water to the saucepan. Bring mixture to the boil.
Cover and simmer for about 20 minutes until lentils are soft (this
may take less time, depending on your water and the lentils).
3. Add spinach, salt and cumin to the cooked lentils. Cover and simmer
until heated through, about 10 minutes. Grind in plenty of pepper
to taste
Your is ready now
More New Zealand Spinach