Olive Oil Coven Herb (Zeytinyağlı Çöven)

Ingredients

• 500 grams fresh coven herb
• 1/2 cup extra virgin olive oil
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon tomato paste
• 1 tomato (grated)
• 1 teaspoon salt
• 1 cup hot water

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Clean the coven herbs, wash them thoroughly in plenty of water, and chop them into large pieces.

2. 2

   Heat the olive oil in a deep saucepan, add finely chopped onions and crushed garlic, and sauté until translucent.

3. 3

   Add the tomato paste and grated tomato, continuing to sauté until the tomatoes soften.

4. 4

   Add the chopped coven herbs to the pan and stir for 3-4 minutes until the herbs wilt slightly.

5. 5

   Add the hot water and salt, cover the pan, and simmer on low heat for about 25-30 minutes until tender.

6. 6

   Let the dish rest at room temperature after removing from heat, then serve warm or cold.

Note. To remove any bitterness, you can optionally blanch the coven herbs in boiling water for 5 minutes and drain them beforehand.