Greek Island Spinach

A full-bodied variation to Simply Spinach. Dreaming of a holiday in the Greek Islands? … well until that time, eat like the local villagers do! This dish is so delicious that you’ll want this as the main course. Full of goodness and flavour.

Ingredients Method
Ingredients
1
whole bunch of organic spinach
1
large brown onion
2
whole fresh tomatoes, peeled and sliced
2
zucchinis, sliced into thick chunks
¼
cup
extra virgin olive oil
Salt to taste
Method
1.Bring a saucepan full of water to the boil. Add spinach and cook very quickly – only about 2 minutes.
2.Drain the spinach into a colander. Squeeze out the excess water from the spinach using kitchen tongs.
3.Place the drained spinach into a heatproof glass bowl.
4.Steam the zucchini until just cooked and add to the bowl of spinach.
5.Slice onions crosswise (half crescents). Heat the olive oil in a saucepan and add the onions. Cook until translucent.
6.Add the peeled, sliced tomatoes and cook for a few minutes.
7.Pour the onion / tomato / oil mix over the green vegetables, sprinkle over some sea salt and stir gently to combine.
8.Top with an extra drizzle of olive oil and serve immediately.
An easy way to peel fresh tomatoes is to place them into a heatproof bowl and add boiling water to the bowl – enough to cover the tomatoes. Let them soak for a few minutes. Remove the tomatoes from the water. Using a sharp knife, cut a slit into the tomato and notice how easy it is to remove the skin.