Lebanese Spinach Stew
LEBANESE SPINACH STEW!!! Zippy, zesty, bright stew made from scratch in 30 minutes or less with just few pantry ingredients. There are so many reasons you’re going to be absolutely obsessed with this spinach stew: it is EASY, takes 10 minutes to prep, is packed with fresh flavour, & it’s so delicious
Ingredients
- 2 tablespoon olive oil
- ⅓ cup pine nuts
- 2 medium onions finely chopped
- 1 lb ground beef
- 2 teaspoon 7-spice
- ¼ teaspoon chilli pepper flakes
- 1 tsp salt
- 3-4 garlic cloves finely diced
- 2 Packages of frozen spinach (10 oz)
- 3 cups chicken stock
Shallot & Lemon Topping
- 1 large shallot finely diced
- 1 lemon juiced juiced
- 1 teaspoon lemon rind
- 2 teaspoon apple cider vinegar
- ½ teaspoon Aleppo pepper
Instructions
- Saute pine nuts. In a large heavy bottom sauce pan, over medium heat add 1 tablespoon of olive oil then add the pine nuts⏤saute until golden brown. Remove from pan and set aside.
- Cook the ground beef. In the same saucepan over medium-high heat, add the rest of the olive oil, onions, and garlic. Fry the onions until lightly golden brown, then add the ground, sear, and stir regularly to ensure even browning and cooking. Add the 7-spice, chilli flakes and salt. allow spices to cook for 2-3 minutes.
- Add the spinach. Once the spices are aromatic and meat is cooked, add the spinach, cilantro, and adjust the salt⏤Cover and let the spinach thaw for 2-3 minutes.
- Add the Stock. Remove the lid, and increase the heat then pour in the stock bring to a simmer for 5-7 minutes. The spinach will give extra liquid, so you'll need to reduce the liquid to half and thicken.
- Prepare the Lemon sauce. Meanwhile, add all of the lemon sauce ingredients into a small bowl and whisk together. Set aside until ready to serve.
- Serve. Accompany this stew with rice and drizzle on some shallot & lemon topping. Then top it all off with the fried pinenuts.
Notes
If using fresh spinach: Steam it after cooking the pine nut, then remove it from the saucepan and set aside. Then cook the beef and add back the cooked spinach with the stock.
Storage: place leftover spinach stew in an airtight container for up to 4 days in the fridge and 3-6 months in the freezer. When thawing the spinach stew place in the fridge overnight before reheating.