Spinach Stem Salad
This is a basic meze dish that is both healthy and a celebration of the spinach stems that you might normally throw away.
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Servings 2
Ingredients
- 250 grams spinach stems (washed & trimmed )
- 1 clove garlic (peeled & grated)
- 1 lemon (juiced)
- 1½ tablespoon olive oil
- 1 drizzle pomegranate molasses (optional)
- 1 pinch salt & pepper
Instructions
- Bring a saucepan of water to the boil.
- Once boiling, reduce to a low simmer and add the spinach stems.
- Meanwhile, prepare your dressing by mixing the olive oil, lemon, garlic, salt & pepper.
- After 5 minutes, remove the stems and drain.
- Arrange your spinach stems on a plate and drizzle your dressing over the top.
Notes
- The weight of your spinach stems and amount of dressing you use for your salad is not a hard and fast rule.
- Make sure you wash your spinach stems thoroughly to get rid of any muddy residue. Also trim off any roots from the bottom.
- If you can get nar ekşisi (pomegranate molasses), we love to drizzle a little over the top of our spinach stems after dressing them.
Nutrition
Calories: 160kcal
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