.jpg&w=3840&q=75)
4 Serves
80 Mins
Heat the olive oil in a large pot over medium heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin K
605 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
230 µg / 400 µgCalcium
140 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
100 mg / 420 mgPhosphorus
83 mg / 1,250 mgPotassium
802 mg / 4,700 mgSodium
1046 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the chopped yellow onion and minced garlic to the pot, sautéing until softened and fragrant.
Incorporate the fresh spinach and vegetable stock, bringing the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer the stew to allow the flavors to meld.
Season the stew with salt and black pepper to taste before serving hot.
19
g44
g70
g.jpg&w=3840&q=75)
Jordanian.jpg&w=3840&q=75)
Lebanese