Wilted Spinach and Dill Pilaff

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Preparation info
  • Serves

    Four to Six

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Fresh, springtime Spinach and Fragrant, herby dill make this a refreshingly light pilaff. Enjoy with either a meat or dairy meal, with extra lemon wedges if it’s a meat meal, or with a bowl of thick, strained yogurt for a dairy meal.

Ingredients

  • 675 g/ lb fresh spinach, trimmed of any hard stalks
  • 105 ml/7

Method

  1. Thoroughly wash the spinach in several changes of cold water until clean, then drain it in a colander. Shake off the excess water and shred the spinach coarsely.
  2. Heat the olive oil in a large pan and sauté the onion until it is translucent. Add the spinach and stir for a few minutes to coat it with the oil.