Adapted from a family recipe posted by georgianrecipes
My Georgian feast was lacking in green vegetables. According to Georgian Recipes, spinach is a popular ingredient in Georgian cuisine. This dish sounded good, but of course I was incapable of making it “as written.”
Karl’s Georgian Spinach with Eggs and Green Onions
½ lb. baby spinach
6 green onions
¼ cup cilantro
1 Tbs. olive oil
2 Tbs. unsalted butter
Pinch of Kosher salt
1. Wash the spinach and blanch it in pot of boiling water for 2 minutes.
2. Remove the spinach to a bowl of cold water, so that it does not over cook.
3. Drain the spinach and gently squeeze the leaves to remove as much liquid as possible.
4. Coarsely chop the spinach, green onions and parsley.
Tip: Slice the onions on a steep bias, especially the white parts.
5. Add the oil and melt the butter in medium skillet over a medium low heat.
Tip: A ten inch cast iron skillet is best for this.
5. Cook the vegetables for 5-6 minutes, stirring frequently.
6. Put the eggs in a small bowl and add the salt and cayenne. Beat the eggs well.
7. “Fluff” the vegetables in the pan and then pour the egg mixture over them. Shake the pan to distribute the eggs evenly, but DO NOT STIR.
8. Cover the skillet and cook over a low heat until the eggs are fully cooked, about 3 to 4 minutes.
9. Use a spatula and a shaking motion to make sure the eggs are not sticking to the skillet.
10. Place a serving plate on top of the skillet and flip the plate and skillet over.
Tip: The eggs should fall neatly onto the plate.
11. Slice the spinach and eggs into wedges, garnish with a sprig of cilantro and serve.