PALESTINIAN & LEVANTINE RECIPES • ENGLISH / العربية
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Spinach or Chard
This is a pan-cooked greens dish rather than a soupy stew: the spinach cooks down into the meat and onion until the whole pot is almost dry, then gets sharpened with lemon at the table.
Prep 25 min · Cook 60 min · Total 85 min · Difficulty: easy
Servings
6
Ingredients
500 g
minced or small-cut meat — ≈ 2 1/2 uqiyas
1 1/2 kg
spinach or chard
1
large onion
2 tbsp
ghee
salt, spice and lemon
Method
1
Cook the meat first with salt, spice and onion until it is tender and the onion has softened into the fat.
2
Clean and chop the spinach, then add it to the pot and keep stirring as it collapses. The goal is not a watery stew: let the greens cook down into the meat.
3
Finish only when the leaves are fully tender and the pan looks almost dry. Brighten with lemon just before serving and bring it with rice.
كيتي كتن (Kitty Katan) — الكتاب الحديث لعمل الحلويات وفن الطهي
sufra daima
Palestinian & Levantine cooking, in English and Arabic.
Sufratkum ‘amira · May your table be full — what you say when the food goes down.