spinach or silver beet cooked in the Tagine!

Nothing more tastier or healthier than a plate of spinach!!

here is a quick & easy way to prepare and cook this dish in the Tagine..... if you don't have one, then cook in any pot on the stove in the same way.

Here I am using Silver Beet.....

so grab one or two bunches of this fresh vegetable that is high in iron, wash it well.

Add some oil to the tagine or cooking pot, add a chopped onion and gently cook ... add some crushed garlic. As little or as much as you like, 2 garlic cloves or 10 .. up to you!

You can also add a small amount of chilli or ginger at this point, will depend on your taste buds.

Then add the washed and chopped silver beet or spinach.

Don't worry if it looks to be 'too much' as it will wilt down with the cooking process as seen below.

Gently heat and place the lid on top.  You will notice I have not added liquid to this yet, mainly because if the spinach or silver beet has been washed there will be enough moisture in the leaves to create the steam to cook with the lid on...

After about 10 mins of very low heat, take the lid off and add about a cup (or more) of vegetable stock and stir well.

Let it simmer for another 10 mins and check if you think it needs more liquid.  We tend to add another cup of stock at this point as we like it with plenty of juice as we always serve it with steamed rice.

But this is a quick and easy dish to cook and is extra tasty too!
Can be used as a side dish or served with steamed rice .......


enjoy!!







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