Lebanese Spinach

It took me a long time to get this one right. I had it several times in Lebanon, but could never recreate the tangy taste without sumac, but it is good without the sumac if that’s an ingredient you can’t find.

1 lb fresh spinach
1/4 cup chopped onion
1 tsp minced garlic
1/2 tsp cumin
pinch salt
1 tbsp olive oil
1-2 tbsp lemon juice, depending on your tastes
1/2 tsp sumac
salt and freshly ground pepper to taste

Heat olive oil in sautee pan. Add onions, garlic, and pinch of salt and cook 5-8 minutes until onions are soft and translucent. Put in cumin, sumac, another pinch salt and a few grinds of pepper. Add spinach. Cover and remove from heat. Allow to wilt for around 5 minutes until heated through. Stir and serve.

Shawna Ayoub

Shawna Ayoub is an essayist, fiction writer, poet and instructor with an MFA in creative writing from Indiana University. Some of her work has been published in The Manifest-Station, Role Reboot, [wherever], The Huffington Post, The Oxford Review and Exit 7. Her writing explores the intersections of race, place and survivorship. She writes with honesty about her own experience in order to transform pain.

2 Discussion to this post

  1. They have these awesome containers you can ship meals to people in. My mailbox is waiting.

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