This Lebanese Spinach Stew is a wholesome, family-friendly meal. This simple spinach stew is lemony, topped with toasted pine nuts and served with white rice with vermicelli noodles.
In a large deep pot, sauté the ground beef until browned, about 5 to 7 minutes.Once browned, add 3 tablespoons of the avocado oil, 2 teaspoon seven spices, 1/2 teaspoon black pepper and one teaspoon of salt and sauté for an additional five minutes.
1 lb Ground Beef, ¼ cup Avocado Oil, 2 tsp. Seven Spices, ½ tsp. Black Pepper
Crush the garlic using a mortar and pestle.Finely chop the washed cilantro.
1 bunch Cilantro, 10 cloves Garlic
Add the crushed garlic to the beef and sauté for 1 minute before adding the chopped cilantro. Sauté for a few more minutes.
10 cloves Garlic
Add the frozen spinach with the beef and cook over medium heat until softened, about 5 minutes.
24 oz Frozen Spinach
Add the bouillon cube and water (or chicken broth) and bring to a boil. Add the remaining teaspoon of salt and lower the heat to a medium-low, cover and cook for 25 minutes until stew comes together.
1 Bouillon cube, 3 cups Water
In a skillet, heat up the remaining tablespoon of avocado oil. Add the pine nuts and cook until golden brown.Add the pine nuts to the stew or, serve on the side to add to individual plates.
¼ cup Pine Nuts
Prepare the rice with vermicelli.Add the lemon juice to the Lebanese spinach stew, mix well and serve with the rice with vermicelli. Top with the toasted pine nuts.