85 minutes
A hearty and flavorful dish featuring wilted spinach, caramelized onions, spices, white beans, and potatoes, finished with a touch of lemon.
0.25 fluid ounces
Spinach, washed and stemmed
0 lb
Large Onion, very thinly sliced
each
teaspoons
Turmeric Powder
teaspoons
tablespoons
White Beans, with liquid
0 cans
Yukon Potatoes, peeled and quartered
each
to taste
1. Cook Spinach
Heat ¼ cup of olive oil over high heat in a large pot. Add the spinach and cook it down until it wilts and reduces in volume. Then pour in an additional ¼ cup of olive oil and fry the spinach for up to 20 minutes until it turns dark green-black and forms a crust at the bottom of the pot.
2. Caramelize Onions and Add Spices
Add the thinly sliced onion to the pot, cooking until soft. Stir in the ground cumin, ground turmeric, and salt, coating the onion thoroughly with these spices.
3. Add Beans and Potatoes
Pour in the white beans with their liquid, followed by the quartered Yukon potatoes. Fill the empty bean cans with water and add to the pot, along with an additional 2 cups of water. Simmer until the potatoes are tender, about 25 minutes.
4. Combine and Cook
Return the fried spinach to the pot, cover, and cook for an additional 25 minutes, allowing the flavors to meld.
5. Serve with Lemon
Serve the P'Kaila hot, accompanied by lemon wedges for squeezing over the dish.
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