Palestinian spinach

0 from 0 votes
Recipe by Damaris Beems Course: SidesCuisine: Arabic, Palestinian
Servings

4

Preparation

5

minutes
Cooking time

30

minutes
Total time

35

minutes

You take a bite, every small muscle in your face immediately gets into a happy position. Totally surprised that this way of preparing spinach is very tasty. Lemon-fresh, but still very creamy. Deliciously creamy. Incredibly creamy. And yet fresh. Just make it some day.

Ingredients

  • 400 gram fresh spinach

  • 4 large onions

  • 3 cloves garlic

  • 1 lemon

  • olive oil

  • salt and pepper

  • optional: lemon pepper

Preparation

  • Cut the onions into pieces.
    Meanwhile, heat a pan with a heavy bottom for 5 minutes.
    Heat the olive oil.
    Turn the heat to low, quite low and add the onions and pine nuts. Simmer the onions with the garlic over low heat. Not too soft, but certainly not too hard. Add the lemon pepper if you have it. The onions should not turn brown, but ‘fry’ wonderfully translucent. This takes about 15 minutes.
  • Wash the spinach well and add it to the onion mixture. Spoon it well. When the spinach becomes soft, pour the lemon juice over it. Mix again. Season with salt and pepper.

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