This less than 10 ingredient Spinach Stew is slow cooked to perfection. The spinach, onion and spices are cooked down so that the flavors intensify and create a really delicious side dish. This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol, paleo and vegan diets.
- 2 medium Onions roughly chopped
- 4 Garlic Cloves
- 1/4 cup Extra Virgin Olive Oil
- 1/4 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Cloves
- 2 cups Chicken Broth divided
- 16 ounces Frozen Chopped Spinach chopped
- Salt to taste
Puree the onion and garlic in a food processor.
Add the onion mixture to a large pot on the stovetop over medium heat.
Cover the pot with the lid, for about 5 minutes while stirring occasionally.
Add olive oil, turmeric, cloves and 1 cup of broth to the pot and then stir to combine.
Continue to cook, uncovered while stirring occasionally, for about 12-14 minutes or until onions are golden brown and the liquid has reduced. Be careful to watch it towards the end as you don’t want it to burn.
Add the frozen spinach to the pot and stir to combine.
Cook for another 25 minutes, adding the remaining broth as necessary, to keep the mixture creamy. Keep the spinach just covered with broth, and then let the liquid cook off for the last 10 minutes.
Add salt to taste.
Serving: 1serving | Calories: 109kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 332mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8865IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 2mg