Sabzi is a Persian word that means a mix of greens and herbs, ingredients typical of this Middle Eastern cuisine. The vigorous herbal flavors combined with sweet spices create a welcome wake-up call for winter-weary taste buds. Regular spinach, thick stems removed, can be substituted for baby spinach leaves, which don't require stemming.
- 1 Tbs. olive oil
- 2 leeks (white parts only), halved lengthwise, rinsed and chopped (1 cup)
- 12 to 16 oz. fresh baby spinach, rinsed well
- 1/2 cup chopped fresh parsley
- 4 scallions (white and light green parts), sliced
- 2 (16-oz.) cans black-eyed peas, drained and rinsed
- 3 Tbs. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 tsp. salt
Meal plan: This dish is customarily served over rice, but I like to spoon it over couscous for nice textural balance.
To prepare couscous, pour 2 cups boiling water over 1 cup couscous in a heat-proof dish. Cover, let stand 15 minutes, then fluff with a fork. Top stew with plain low-fat yogurt or soy yogurt if desired, and accompany with warmed pita bread and diced tomatoes-on-the-vine dressed with olive oil, lemon juice and fresh dill. For dessert, serve a platter of sliced fruit accented with a squeeze of lime.
In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.
Stir in black-eyed peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.
- Calories: 197
- Carbohydrate Content: 37 g
- Fat Content: 3 g
- Fiber Content: 10 g
- Protein Content: 7 g
- Sodium Content: 235 mg