Hamili Recipe

Prepare spinach

Wash the spinach thoroughly in several changes of cold water to remove grit. Trim any thick stems if desired. Drain well and roughly chop the leaves (or leave whole if you prefer a chunkier texture).

Sweat onion and garlic

Heat 4 tbs extra-virgin olive oil in a large, heavy-bottomed skillet or saucepan over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes. Add the thinly sliced garlic and chopped green chilies and cook 1–2 minutes more until fragrant, taking care not to brown the garlic.

Add spices

Stir in the ground cumin, ground black pepper and crushed red pepper flakes (if using). Cook for 30 seconds to bloom the spices.

Cook spinach

Add the chopped spinach to the pan in batches if necessary, letting each batch wilt slightly before adding more. Pour in 120 ml water, sprinkle the 1.5 tsp salt evenly over the spinach, and stir to combine. Cover the pan, reduce heat to medium-low, and simmer gently for 8–10 minutes, stirring once or twice, until the spinach is completely wilted and tender and most of the liquid has reduced.

Finish with lemon and olive oil

Remove the lid and increase the heat briefly if there's an excess of liquid; cook uncovered 1–2 minutes to evaporate. Stir in 2 tbs lemon juice and 1 tsp olive oil for brightness and sheen. Taste and adjust seasoning with additional salt, lemon, or chili as needed.

Serve

Transfer to a serving bowl and drizzle a little extra-virgin olive oil (about 1 tsp) over the top if desired. Serve warm or at room temperature as a side dish with grilled meats, rice, or flatbread.