Spinach with Cumin, Cinnamon and Pomegranate
Some days, I feel a strong urge to eat spinach, my body literally shouts for it! It must have something to do with its high concentration of vitamins, magnesium and iron which we need so much especially at this time of the year. The hours of sunlight decrease day by day, the temperature drops and the weather moodily changes between blue skies and pouring rain. This can be draining for our energy reserves, but our food helps to balance out those deficits, we just have to listen to our bodies and the little signs they are sending out. So whenever I feel a strong urge to eat a carrot, a tomato, a piece of steak or even some dark chocolate, I know that it will be good for my body and mind and I follow the call!
When I was a child, I used to love spinach with mashed potatoes and fried egg. I still enjoy this meal sometimes but the green leaves have so much more potential, their earthy taste is perfect to refine with spices and fruits. For the two of us, I cooked a big handful of baby spinach in some white wine with the strong aromas of cumin, cinnamon and garlic roasted in olive oil. All in all it needed just a minute to cook as I wanted to keep some bite in the delicate leaves. When it was done I sprinkled sour pomegranate seeds over the vegetables, it looked really pretty but it tasted even better. Warm as a side dish or cold as a salad, it's delicious and good for the body either way!
Spinach with Cumin, Cinnamon and Pomegranate
For 2 as a main or 4 as a side dish you need
baby spinach or winter spinach (stems cut off), rinsed, 300g / 10.5 ounces
medium onion, finely chopped, 1
garlic, crushed, 1 big clove
ground cumin 1/4 teaspoon plus more to taste
ground cinnamon 1/4 teaspoon plus more to taste
white wine 30ml / 1 ounce
salt and pepper
olive oil
pomegranate seeds of 1/2 - 1 fruit
In a large pot, heat a splash of olive oil and cook the onions for a few minutes until soft. Add a little more olive oil and the garlic, cumin and cinnamon. Cook for a minute, stirring constantly. Put the wet spinach on top of the spices and pour over the wine. Mix and close with a lid and cook on medium heat for 1 minute. Season with salt, pepper, cumin and cinnamon to taste and serve sprinkled with the pomegranate seeds. Enjoy warm or cold!
