2-maundful bunches of spinach
4 tablespoons of butter or margarine
1 large onion, chopped
1 medium bell pepper, seeded and chopped
3 large tomatoes, cored and chopped
2 tablespoons of fresh parsley, chopped (optional)
to taste salt and black pepper
3/4 cup of sour cream or 1 small yogurt
2-maundful bunches of spinach
4 tablespoons of butter or margarine
1 large onion, chopped
1 medium bell pepper, seeded and chopped
3 large tomatoes, cored and chopped
2 tablespoons of fresh parsley, chopped (optional)
to taste salt and black pepper
3/4 cup of sour cream or 1 small yogurt
Remove the stems from the spinach leaves and cut them into pieces
Cook the spinach in simmering water with salt until it's tender but still slightly crunchy
Drain and reserve
In a skillet, melt the butter or margarine
Add the onion, bell pepper, and cook until they're tender but not browned, stirring frequently
Add the tomatoes and parsley (if using)
Cook for 2 minutes, stirring well
Add the spinach, reduce heat, and cook for another 2 minutes
Season to taste with salt and black pepper
Stir in sour cream or yogurt, serve, and garnish with additional parsley if desired
