Dinner Tonight: Sabanach (Arab Spinach Salad)


This dish is “quick and light,” says Cynthia Poe. It can be served as a vegetarian entree or as a side dish.

Sabanach (Arab Spinach Salad)

  • 4-5 garlic cloves, chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds fresh baby spinach, chopped into small strips
  • 1 lemon
  • Salt and pepper
  • Flour tortillas or pita bread
  • Canned cannellini beans, drained, rinsed, and warmed (optional)

Warm the tortillas or pitas (wrapped in foil) in a 350F oven for 10 minutes.

In large non-stick pan, saute garlic in oil for one minute. Do not brown. Add spinach and continue sauteing over high heat for 3 minutes. Add salt and pepper. Place hot beans (if using) in center of a plate and distribute spinach in a circle around the edge. Garnish with lemon wedges and serve hot, squeezing fresh lemon juice over the top.

— Cynthia Poe

 Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.