Spinach has always had the Popeye “miracle” reputation: very nutritious, as mothers around the world have always repeated to their children! This simple stew gains so much flavor from the garlic and the coriander, a staple couple of Lebanese cuisine.
- 4 medium yellow onions
- 1/4 cup (60 ml) olive oil
- 3 1/4 pounds (1.5 kg) spinach
- 1 1/4 cups (100 g) pine nuts
- 1 tablespoon (15 ml) vegetable oil
- 4 garlic cloves
- 1 bunch green coriander
- Cooked white rice, for serving
- Kamal Mouzawak
Finely chop the onions. Heat the olive oil in a large skillet over medium heat and sauté the onions until translucent, 5 to 10 minutes. Coarsely chop the spinach and add to the onions. The spinach melts very fast and may not need additional water to cook (the water clinging to the leaves after washing should be enough). When the mixture starts boiling, lower the heat and cook so that the spinach itself will break down and form the base of the stew.
In a small skillet over low heat, sauté the pine nuts in the vegetable oil until golden.
Crush the garlic cloves with 1/2 teaspoon of salt. Chop the coriander, add to the garlic, and pound a little more to obtain a coarse paste. Add the mixture to the spinach, stir well, correct the seasoning, and cook until it reaches your desired consistency. Add the pine nuts just before serving. Serve hot, with white rice.