Afghan spinach with coriander--or the other way around

Ingredients

• 2 bags spinach, chopped,
• 2 bunches fresh coriander, chopped,
• 3 bundles spring onion--green parts only, chopped,
• 1 medium onion, chopped
• 3 cloves crushed garlic,
• 1 chili pepper,
• 1 teaspoon dry ground coriander,
• 1 teaspoon turmeric,
• 1/4 cup canola oil,
• salt and pepper.

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Preparation

• In a heavy duty pot heat oil and fry onion and garlic. When onion becomes transparent add the dry ground coriander and turmeric.
• Mix well and cook for about 2-3 minutes together. Add to the pot chopped spinach, mix with the spices, and cook until all the water evaporates and the spinach becomes soft.
• Add to the spinach spring onion, fresh coriander, chili pepper, salt and pepper, and some extra oil, if spinach is too dry.
• Simmer all the greens on a low heat for about 40 minutes. Serve with rice.
• If you wish to put meat in that dish, it should be added to the mix of onion and dry spices.
• Cooking spinach with meat takes 1.5-2 hours, and it should be cooked on a very low heat.