Sabzi (Braised Spinach, Dill & Cilantro)

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In Vermont, spinach is among the first harvests of the season. Often, we begin to see this herbaceous plant appear in gardens, and at farmers markets by early June. Herbaceous vegetables (soft stems and leaves) include spinach, lettuce and collard greens. Herbs are plants with fragrant and aromatic properties and are often herbaceous too. Our recipe for Stewed Spinach, Dill and Cilantro combines the herbaceous and the herby, and is inspired by a traditional Afghan dish, Sabzi. Sabzi is a Persian word referring to all green vegetables (like spinach and scallions) and green herbs (like dill and cilantro). This recipe may be used as a side dish, a filling or an appetizer. It is best paired with Greek yogurt and a naan or pita bread. It is a delightful dish, easy to make and full of flavor.

Ingredients:

1 pound fresh spinach or 10 ounces frozen spinach
4 scallions, chopped
1 tsp olive oil
2 tsp lemon juice
2 Tbsp cilantro, chopped
2 Tbsp dill, chopped
3/4 tsp coriander, ground
pinch of cayenne, ground
salt & pepper, to taste

Main Ingredient(s): Cilantro, Dill, Spinach

Steps:

Wash spinach. Remove any long or tough stems. Rough chop. If using frozen spinach, thaw & skip steps 2 & 3.
Place spinach into medium pot with 1/4 cup water.
Over medium heat, cook, stirring occasionally until the spinach is cooked through and soft, about 6 minutes. Remove from heat.
Transfer to a colander to drain and cool slightly. Using your hands, press the liquid from the spinach. Spinach will be wet but not dripping. Set aside.
Using a medium pot or sauté pan, heat the olive oil on medium-high and sauté the chopped scallions until tender, about 5 minutes. Add the coriander and cayenne to the scallions, stir. Let heat for a minute to develop flavors.
Reduce heat to low, add drained spinach, cilantro, dill and lemon juice. Let heat through, stirring occasionally. Salt and pepper to taste.