Stew with plums and spinach

Ingredients for people 6

• 500 g of lean chicken or veal
• 3 kg of spinach
• 300 g of pitted black plums (the california type is fine)
• 100 g of butter or oil equivalent
• 3 onions
• 100 mi of bitter orange juice (or 2 / 3 orange juice and 1 / 3 lemon juice)
• Salt
• Pepper
• 1 / 2 teaspoon of turmeric.

Preparation

Cut the meat into chunks and fry it in oil with the finely chopped onions, turning it without letting it stick until it changes color. Add salt, pepper, turmeric and 2-3 glasses of water (as needed to cover the meat) and cook slowly over moderate heat for 15-20 '. Separately, finely slice the onions and fry them in a few tablespoons of oil in a pan; when they have become translucent, add the washed and chopped spinach and, stirring, let them dry until the water in the vegetables has evaporated completely. Now add the vegetables and prunes, orange juice and sugar (if necessary) to the meat. Cover with a lid and leave the dish on a very low heat for about 1 hour, so that all the flavors blend together and the oil begins to surface. Serve hot.