Cooked Spinach Salad2018-12-14
- Servings: 2
It’s never too much to include spinach, and other greens, quite often in our diets. This inspired recipe has a Lebanese flavour and is really tasty and quick to prepare.
In this recipe I use Sumac which is a spice made from ground red berries which grow on a wild tree, Rhys Coriaria, mainly found in the Middle East. It is dark red and has a nice tangy , lemony taste and replaces lemon juice in some Lebanese dishes. You can find it easily in most U.K. supermarkets and, of course, in Middle Eastern stores.
NB: if you cannot find Sumac, use lemon juice instead.
- 300g of fresh spinach, washed and leaves left whole if not too big
- 1 onion, diced
- 1 tbsp of Sumac
- 1 tsp of ground allspice
- 3 tbsp of olive oil
- Salt, to taste
Put the spinach In a wok style pan over high heat, with a sprinkle of salt and stir until it's wilted and the spinach has rendered its water. Drain and leave aside.
In the same pan, heat the olive oil then add the onions. Stir fry until the onions are translucent then add the sumac, allspice and salt. Incorporate the wilted spinach, mix well and stir fry quickly for 1 minute. Adjust the taste to your liking then serve preferably at room temperature.