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
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.