Spinach stew

Spinach stew

  • Servings: 4-6
  • Difficulty: easy
  • Print

rice and spinech

This stow is not just a healthy dish but also an easy one to make on a weeknight after a long day at work.

This is my mom recipe that she made for dinners for as long as I could remember.

I am a firm believer of cooking everything from a scratch when you have the time, but sometimes it’s a good and no shame of getting some help from the store! Rotisserie chicken is one of the help you could get from the store to speed up your weeknight dinner.

Spinach stew best and always served with rice pilaf with a squeeze of fresh lemon juice at my table!

.3-5 lb fresh spinach

.1 medium size rotisserie chicken

.5 cloves of garlic smashed

.1/2 tbsp salt

.1 teaspoon nutmegs

.2 cups of water or chicken stock

.4 tbsp margarine

Remove the bones and skin from the chicken, shred to medium bite size and set a side.

In a large pot on medium heat melt the margarine and add the smashed garlic, cook for few seconds making sure not to burn it.

Chop the spinach and add it a little at a time to the garlic, making sure to stir after every addition.

Add water, salt and sir to mix, cook on low simmer for 15 minutes.

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