Rinconcillo-style Spinach

There is a bar in Seville that is 300 years old, and their specialty is spinach.

That's right, spinach.

Can you imagine running a successful establishment for 300 years based on a good spinach recipe?

It's our favorite way to eat spinach--even the kids will eat it.



Spinach "El Rinconcillo" (or my version of it, anyway)

Saute 1 chopped medium yellow onion with 2 garlic cloves (with their skins still on)in 1/4 good olive oil.

Add 1/4 teaspoon of cumin, and then spill a whole lot of turmeric from the spice jar into the pan. A whole lot, all in one place. Then scoop the turmeric back out again (with a wooden spoon so that you don't scratch the bottom of your pan) leaving about 1 teaspoon of turmeric in the saute.

Add 1 14-oz can of garbanzo beans, lightly mashed.

Let the sauteing continue for about 5 more minutes.

Add 2 large bunches of washed, not-too-drained, chopped spinach, and cook until they are nicely wilted.

You want a this to make a nice sauce, a mixture of the spinach juice from the wilting, and the olive oil flavored with the onion, garlic and spices. If it looks dry, add a few spoonfuls of water.

Serve as a tapa with some nice fresh bread and a good red wine. Or alongside a good steak for those of us who are iron-deficient from just having had a baby. (Michelle, that's you! Tell Sean to get the grill going!)

Oh yeah, here's the Bar El Rinconcillo.