Today I am featuring dish number two in a three dish series. It will take you less time to cook this dish than it took me to write this post. Spinach or Bahgie, as it is known to most Indo-Guyanese (Guyanese with Indian ancestry), is a popular side dish for most curry and roti combinations. Or at least it’s that way in my home. It’s quick and easy and loaded with iron.
Let’s get right to the recipe cause I’m sure you don’t want to hear about how we grew spinach in our back yard when I was little and picked it fresh and cooked it every other week. Or do you (wink).
So in about 30 minutes (prep included), you have really yummy bahgie.
Bahgie (Spinach) (4-5 servings)
3 bundles of spinach (chopped)
3 large tomatoes (diced)
5 cloves garlic (chopped)
3 tbsp. oil
1 tsp. brown sugar
salt to taste
Heat 3 tbsp oil in a large saute pan or frying pan, on medium heat. Add tomatoes and garlic and cook until tomatoes are soft. Add spinach. Toss spinach until completely mixed with tomatoes. Cook down spinach for 5 minutes then add sugar and salt. Increase to high heat and let cook for an additional 5 minutes, turning spinach often to ensure even cooking. Spinach is finished when all the water has cooked off and spinach has a dark green color.
Tips and Ramblings:
1. This is not the only way to cook spinach but it’s the easiest way to cook bahgie.
2. Some people add coconut milk to their bahgie. If you like you can add 3 tbsp. coconut milk right when you add the spinach. It gives it a rich flavor.
3. Do not cover the spinach while cooking or it will “spring” a lot of water and you’ll likely end up with steamed spinach, which is also tasty but not exactly what we are going for here.
4. In the last 5 minutes, let the spinach saute on high heat, it will make a difference in the flavor.
Happy Cooking and don’t forget to subscribe, it’s free!