African Stewed Spinach
A super simple way of enjoying spinach African style -bursting with a good amount of greens and delivers the perfect amount of spice. A quick and easy way of putting greens on the table.
Servings 6
Calories 190kcal
Ingredients
- 1-2 tablespoons (15-30ml) canola oil
- ½ pound (250g) shrimp, peeled and deveined
- salt and pepper to taste (I used ½ a teaspoon of salt to begin with)
- ½-1 teaspoon (2-4g) salt-free Creole seasoning or your favorite spice mix (adjust to taste)
- ½ pound (250g) chopped smoked turkey
- 1 medium onion, sliced
- 2 teaspoons (9-10g) minced garlic
- 1-2 teaspoons (2-4g) thyme (optional)
- ½-1 teaspoon (2-3g) cayenne pepper or a whole scotch bonnet pepper
- 1 teaspoon (3g) paprika
- 1 teaspoon (3-4g) bouillon powder or Maggie (optional)
- 4-5 tomatoes, chopped
- 3 pounds (1.5kg) frozen spinach, thawed and drained
Instructions
- Heat canola oil in a medium saucepan over medium heat until hot. Season shrimp with salt, pepper, and salt-free Creole seasoning, or use your favorite seasoning.
- Lightly sauté the shrimp in a bit of oil until they turn pink, 4-5 minutes. Remove and set aside.
- Add the smoked turkey sauté with onions to the oil, and cook for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
- Add minced garlic, thyme, cayenne or a whole pepper, paprika, and bouillon powder, and cook while stirring for about a minute. Then add tomatoes and cook for about 10 minutes.
- Toss in the spinach, and let it simmer for 3-5 minutes. Do a taste test, and adjust seasonings.
- You can toss the sautéed shrimp with the spinach at this point or serve with shrimp on top.
Notes
- I used salt-free Creole seasoning. However, you can use the one that contains salt and reduce the amount of salt.
- Do a taste test after adding the spinach and adjust the seasonings to taste. It will taste bland if you don't have enough salt, so add a little at a time just until it tastes good, being careful not to oversalt it.
- If you want to use fresh spinach, sauté or blanch 5 pounds of spinach, squeeze out excess liquid, and proceed with the recipe.
- Replace the spinach with collard greens by removing the hard stem, chopping, and blanching them. Bring a large pot of water to a boil, add chopped collard greens, and submerge them completely in the boiling water. Let the collard greens cook for about a minute or less. Remove, immerse them in ice water, drain, and add to the pot.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
Nutrition
Serving: 150g | Calories: 190kcal | Carbohydrates: 16g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1028mg | Potassium: 1700mg | Fiber: 7g | Sugar: 4g | Vitamin A: 23147IU | Vitamin C: 79mg | Calcium: 275mg | Iron: 8mg