Olive-Oil Spinach (Zeytinyağlı Ispanak)

First cut off the roots of the spinach and separate the leaves. Fill a deep bowl with water and submerge the leaves.

Wash in clean water 3-4 times until the water runs clear, then finally soak in vinegar water for 10 minutes.

Rinse again, drain in a colander, pat dry if possible, and chop coarsely.

Peel the onion and chop it finely.

Wash the kapya pepper and chop it coarsely.

Wash and peel the carrot, then grate it.

Put the onion and oil into a regular pot and sauté for 2 minutes.

Add the tomato paste and stir again.

Add the spinach, kapya pepper, and grated carrot in order.

After adding the salt, mix well and close the lid of the pot.

Cook on low heat for 10 minutes.

Serve topped with yogurt.