by fiveandspice
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Photo by fiveandspice
fiveandspice's Notes:
Expand1 large bunch parsley, washed Ask a question about this ingredient
1/4 pound spinach leaves, washed Ask a question about this ingredient
2 large garlic cloves, peeled Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1/4 cup Kalamata olives, pitted and finely chopped Ask a question about this ingredient
1 teaspoon chili powder Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
1/4 teaspoon cayenne pepper Ask a question about this ingredient
1-2 pinch lemon zest Ask a question about this ingredient
1/2 teaspoon lemon juice Ask a question about this ingredient
1 pinch salt (more to taste) Ask a question about this ingredient
In a steamer basket, steam the spinach, parsley, and garlic cloves together for 10 minutes, until the garlic has softened. Allow to cool.
Ask a question about this stepCoarsely chop the spinach and parsley. Smash the garlic to a paste.
Ask a question about this stepOver medium-high heat, heat 2 Tbs. of olive oil in a heavy bottom frying pan until it is shimmering, add the garlic, the olives, and the spices (chile, cumin, cayenne) and cook, stirring, for about 2 minutes, until the garlic is golden and the spices are fragrant.
Ask a question about this stepStir in the chopped greens and parsley. Cook, stirring frequently and smashing together all the ingredients, until the greens are somewhat dried out, about 15 minutes. Allow to cool to room temperature.
Ask a question about this stepStir in the last tablespoon of olive oil, the lemon juice, and lemon zest. Serve right away as a spread, or store covered in the refrigerator for up to a week.
Ask a question about this stepHaha, thanks AJ! Let me know what you think if you get a chance!
Wonderful recipe! Love the name, love how it all sounds, love the photo. Plan to make this soon. ;o)