Steps to Prepare Kenyan Spinach

Spinach Pancake

If not 10 minutes will do.

Recipe Summary Spinach Pancake

This is a Persian dish known as isfanakh patera. Serve with sour cream or yogurt if desired.

Ingredients | Kenyan Spinach

¼ cup unsalted butter, divided

4 scallions, chopped

¼ cup chopped parsley

½ pound fresh spinach, stems removed, chopped

3 eggs

salt and freshly ground black pepper to taste

Directions

Melt 3 tablespoons of butter in a skillet over medium-low heat. Add scallions and parsley; cook and stir constantly until scallions soften, about 2 minutes. Stir in spinach and cover; cook until spinach starts to wilt, about 5 minutes. Uncover and continue to cook, stirring occasionally until flavors combine, about 20 minutes.

Beat eggs with an electric mixer in a large bowl until thick and light in color. Beat the spinach mixture into the eggs; add salt and ground black pepper.

Melt remaining butter in a heavy 10-inch skillet over medium heat; pour in the egg mixture. Cover and cook until eggs are set, about 10 minutes. Loosen the edges of the pancake with a spatula; turn out onto a serving platter. Cut in two with a sharp knife.

Info | Kenyan Spinach

prep: 20 mins cook: 37 mins total: 57 mins Servings: 2 Yield: 1 pancake

TAG : Spinach Pancake

Side Dish, Vegetables, Greens,