Lebanese Spinach Stew– fresh spinach sautéed with garlic, onions and a perfectly spiced ground beef mixture. This simple Lebanese spinach stew is also known as Sabanekh w Riz in Arabic– which translates to spinach and rice.
One of my favorite Lebanese Stews that I can quickly whip up when short on time or when I need a healthy meal, is this Lebanese Spinach Stew. Spinach stew is often served over rice in Middle Eastern cuisine and can be ready in less than 30 minutes!
How to Make Spinach Stew- Lebanese Spinach and Rice:
- Toast the pine nuts with olive oil, if using. Set aside.
- Sauté the onions and garlic.
- Add in and cook the ground beef.
- Add Fresh baby spinach and cook for few minutes.
- Add fresh squeezed lemon juice.
- Remove from heat.
- Sprinkle with toasted pine nuts and serve over rice.
Can I use frozen spinach to make Lebanese Spinach and Rice?
I prefer to use fresh spinach. You will need a lot of it, around 1.5 pounds (or three 6oz bags of baby spinach) because fresh spinach tends to lose half of its volume after cooking. However, I have heard of people having success using frozen spinach. This is especially helpful if you don’t have fresh spinach on hand or if spinach is out of season. If you decide to use frozen, you’ll need 2- 10 ounces packs.
What to Serve with Lebanese Spinach Stew:
All Lebanese Stews are always served over Vermicelli Rice, I have a step by step recipe on how to make it. If your looking for a low calorie alternative, spinach stew also pairs well with quinoa.
How to Store this Spinach Stew- Sabanekh:
Let this Lebanese spinach stew come to room temperature before storing it in the fridge in an air tight container for up to 4 days. The stew also freezes well, just defrost it overnight in the fridge and reheat it on the stovetop or in the microwave.
More Spinach Recipes:
If your looking for the best recipes with Spinach, I have a few more on the blog: Lebanese Spinach Pies, Chicken Spinach Fettuccine Alfredo, Pasta with Chicken and White Sauce Casserole and Spinach Lentil Soup with Lemon.
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