Spinach Confit

Option 1:

Cup of Yum
1. Use the ready-made spinach confit.

Option 2:

1. Chop fresh spinach (or use frozen chopped spinach). Cook over medium heat in a Dutch oven and stir quite regularly with a wooden spoon. Once spinach is almost done with releasing steam, start adding oil. Continue to stir and add oil fairly regularly (for about 1 to 1½ hours) until color turns black but spinach is not burnt.

Option 3: Microwave

1. Place the 2 lb (1 kg) of previously drained frozen spinach on a plate. Add 5 tablespoons of vegetable oil (or olive oil) on top. Heat in the microwave oven for 15 minutes. Repeat this step 3 times. Just stir and add 5 tablespoons of oil in between each heating in the microwave. Once this is complete, chop the spinach confit in a blender or with a knife. Add into a jar and cover with oil. This spinach confit can be stored in the fridge for at least three months.

Pkaila

1. Drain the spinach to extract the oil. Sauté the garlic, onion, harissa, the cow's (or calf's) foot, the beef in this oil for a few minutes. Then add the beans, spinach, salt, pepper and cover with water.

Cooking option 1: Dutch oven

1. Simmer covered on low heat for at least 2 to 3 hours or until the meat is tender. Add mint and cilantro 30 minutes before the end of cooking.

Cooking option 2: Pressure cooker

1. Cook for 1h15 in a pressure cooker. Add mint and cilantro and simmer for another 10 minutes or until reaching desired consistency.