Sabanach (Arab Spinach Salad)

Jun 14, 2007 12:00 PM


Sabanach (Arab Spinach Salad)
June, 2007

Sabanach (Arab Spinach Salad) Serves 6 / Choose only the most tender spinach for this appetizer. Basson also uses this recipe as a sauce poured over mushrooms and rice or mixed with cooked chickpeas. Prep Time: 5 Minutes Cooking Time: 5 Minutes

4-5 medium garlic cloves, sliced
2 tablespoons extra-virgin olive oil
2 pounds fresh organic baby spinach, washed and chopped into 1/4-inch-long strips
Sea salt to taste
Freshly ground black pepper to taste
1 lemon, quartered

1. In large, non-stick pan, sauté garlic in oil for 1 minute; do not let it brown.
2. Add spinach and continue sautéing over high heat for 3 more minutes. Beware: Spinach will lose its color and many of its nutrients if overcooked.
3. Add salt and pepper to taste.
4. Garnish with lemon wedges and serve hot with pita bread, squeezing fresh lemon juice over the top.

Calories 78,Fat 5,Perfat 51,Cholesterol 0,Carbo 7,Protein 4,Fiber N/A,Sodium N/A

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