45 minutes
A hearty and earthy spinach and white beans stew cooked with spices, olive oil, and potatoes.
Olive Oil, divided
cups
Spinach, washed and stemmed
0 lb
Large Onion, very thinly sliced
each
teaspoons
Turmeric Powder
teaspoons
tablespoons
White Beans With Liquid, 15-ounce cans
0 oz
Yukon Potatoes, peeled and quartered
each
to serve
1. Cook Down Spinach
Heat a large pot over medium heat and add ¼ cup of olive oil. Once the oil is shimmering, add the spinach. Stir the spinach occasionally until it cooks down and wilts completely.
2. Fry Spinach
Pour in another ¼ cup of olive oil and continue to cook the spinach over medium heat. Stir occasionally, watching for the spinach to turn a green-black color and form a slight crust, for about 20 minutes.
3. Saute Onions with Spices
Add the sliced onion to the pot. Stir them around to deglaze the pot. Incorporate the remaining ¼ cup of olive oil along with the cumin, turmeric, and salt. Stir everything together until the onion is thoroughly coated with the spices.
4. Add Beans and Potatoes
Add the white beans, including their liquid, and the quartered Yukon potatoes to the pot. Pour in the water from the bean cans and an additional 2 cups of water. Cover the pot and let the mixture cook for about 25 minutes.
5. Serve with Lemon
Serve your P'Kaila with lemon wedges on the side. The lemon's acidity will brighten the rich, earthy flavors of the dish.
Use fresh, vibrant greens for the spinach (silq), or a blend of Swiss chard and kale if unavailable.
Let the dish rest overnight and reheat the next day for improved flavor melding.
Include pieces with bone for richness and brown the meat separately before adding to the spinach.
Benefit from long cooking times, sometimes up to eight hours, for flavor development.
Patiently brown the spinach in a heavy-bottomed pot to achieve a deep, almost blackened color for flavor.
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