Sautéed Spinach (Khudar)

During my last visit to Maida, a Somali restaurant in Streatham, South London, I was served a delicious veggie side. It consisted of sautéed spinach, tomatoes, and other ingredients my memory fails to recall. Served alongside an illustrious lamb and rice platter, this veggie dish held its own. This is my attempt to recreate it. This variation of Khudar (mixed vegetables), a common Somali side dish, delivers a deep, comforting warmth, beautifully balanced with a touch of bright acidity.

Sauteed Spinach (Khudar)

Sauteed Spinach (Khudar)

Serves 4

Ingredients

260g Spinach

1 Shallot

3 Garlic Cloves

1 Tomato

1 Carrot

1 green bullet chilli

1 tbsp Xawaash

1/4 tsp Cumin

2 tbsp of Olive Oil

1 tsp Veggie Bouillon or alternative powdered stock.

1/4tsp Salt

Half a lemon

Step One

Prepare your veggies by thinly slicing the shallot, grating the carrot, dicing the tomato, and mincing the garlic.

Step Two

Heat a pan over medium heat. Add 1 Tbsp of olive oil, then add the onions and reduce the heat to low, and cook for 10 minutes. Sprinkle the onions with a pinch of salt to prevent burning, and stir occasionally to ensure even cooking.

Step Three

Add your aromatics - the minced garlic and chilli to the pan and cook for 3-4 minutes.

Step Four

Stir in the grated carrot, diced tomato, and spices (xawaash, cumin, and stock). Increase the heat to medium, cover the pan with a lid, and let the mixture cook for 5-8 minutes until the carrots and tomatoes have softened.

Step Five

Wash the spinach thoroughly, even if it’s pre-washed, as the added water will help it steam and wilt more quickly. Add the spinach to the pan in batches, stirring after each addition, and cook for about 15 minutes until the spinach has darkened in colour.

Step Six

Plate the dish and finish with a drizzle of olive oil and a squeeze of fresh lemon juice for a brightness.