Spinach. Either you hate it, or you love it.
So to all of you who are rolling your eyes at the sight of my spinach dish right now, wait! Don't close your browser on me just yet!
Do you happen to know a guy named Popeye? You do? Alright, will you do me a favor then? Next time you see him, please give him a good old punch in the face for me will you? 
Just make sure you do it before he ingests one of those green-brown, bland, tastes-like-wet-wallpaper, slime of a canned spinach. (Then run for your liiife!)

OK in all conscience, I've got to be nice and give the guy credit for two things:
1- The show is really amusing to watch. (yes even at my age)
2- It seems like it has inspired generations of children to eat more vegetables, especially spinach (obviously), so they would grow strong and powerful just like him! 
And I totally admire that. (although I still don't know how he managed to convince little girls to eat something that would eventually turn their forearms into a massive log of muscular flesh... just sayin'...)

But canned spinach? Seriously? Nothing tastes any worse! No wonder some people hate the darned vegetable! 
Spinach is one of those vegetables that, if treated right, can surprise you with an array of delicious, healthy and nutritious meals! 
It is also a super food, and we all agree on that right?
It's rich in numerous vitamins, iron, antioxidants and calcium. But what I really love about it is the versatility it has in the kitchen. Whether in salads, soups, stews, curries, lasagnas or served as a simple steamed side dish, Spinach has earned its rightful place way up there on the top of the super-foods list.
 

I am sure you've all heard about/seen/ate Lebanese mezze at one point in your lives (if you still haven't yet, drop everything and go to your nearest Lebanese restaurant... NOW!) 
But you would be mistaken if you think that mezze is what people eat on a daily basis in Lebanon.
Mezze is enjoyed on a lazy weekend lunch that stretches till dusk, or on a dinner with family and friends that would go on till early morning hours. Mezze is a celebration of food, life, and friendships, and no mezze is complete without the flow of cheerful songs and milky Arak (Lebanese alcoholic drink)...

So what do Lebanese people eat on a weekday meal? Good question. We eat dishes called "Tabikh" which literally means "Cooked meal or dish". A "Tabkha" ( the singular of Tabikh) mainly consists of sauteed onions and garlic, a choice meat, and a choice of vegetable, stewed in a tomato or lemon sauce, and served with a side of vermicelli rice. Each tabkha varies of course with a special addition of a spice or herb, which makes all the difference between one dish and another. 

So this recipe here is one of those very typical and much loved Lebanese tabkha. The spinach goes exceptionally well with the freshness of the lemon juice and the bite of the black pepper. It's hearty and nutritious, it is easy on the pocket and low in fat. But more importantly, it's ready in a blink of an eye!
And this my friends, is my favorite way to eat spinach. What's your favorite spinach dish?

Lemony spinach stew with vermicelli rice:

Makes 2 servings:

For the spinach stew: 

• 300 grams / 10.6 oz fresh spinach 
• 1 medium onion
• 3 cloves of garlic
• 150 grams / 5.3oz ground beef
• 1/3 cup pine nuts
• 1/2 teaspoon of each: Salt, black pepper, and ground cinnamon
• 1 lemon, juiced
• 2 tablespoons olive oil

For the vermicelli rice:

• 1 cup round rice
• 1/2 cup vermicelli pasta broken to 2cm / 0.8inch pieces (I buy mine already broken)
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 2 cups water 

Spinach stew:

Wash the spinach leaves thoroughly, until the water runs clear and sand free. Chop them to stripes about 2cm / 0.8inch wide.
Finely chop the onion and the garlic.
Heat the 2 tablespoons of olive oil in a pot, add the onion and garlic and let them soften over medium-low heat. Careful not to burn or color the onions!
Put the heat on medium, and throw in the pine nuts and toast them until slightly golden, then add the minced meat and brown it while breaking any big lumps with a wooden spoon. Season with the salt and spices and stir to combine.
Cover the meat with the spinach and put the lid on the pot. The spinach will steam with the heat and wilt. After 4 minutes, uncover the pot, add the lemon juice, and stir all the ingredients together. Cover the pot again and cook for a further 5 minutes.

Vermicelli rice:
Rinse the rice with cold water, until the water runs clear. Strain and reserve.
Have your two cups of water ready on hand, and by the stove top.
Heat the olive oil in a pot on a medium-low fire, and fry the vermicelli pasta until golden brown. Add the rice and toast while stirring until every grain is translucent and coated with oil.
Add the water, and salt, then immediately cover the pot and cook until all the water is absorbed and the rice fully cooked. 
Turn off the heat and keep covered for 4-5 minutes before serving.

Read the original on: Cook With Attitude