Spinach Salad
Recipe type: Salad
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Spinach roots from ½ kg spinach
  • 1 garlic clove crushed with a little salt (In a Turkish kitchen it is normal to crush cloves of garlic in a mortar and pestle. The salt helps it crush and brings out the flavour. We are talking about ¼ tsp salt)
  • 50 ml EVOO (extra virgin olive oil)
  • 1 Tbsp white vinegar, wine or cider or you can use ½ lemon juice
  • ¼ tsp pul biber (red pepper flakes)
  • S & P
  1. Chop about 10cm off the bottom of the spinach stems keeping the ends all joined where the stems meet. Wash these in plenty of water until no grounds of dirt are left lying in the bowl whilst soaking.
  2. Once clean, throw them into boiling salted water and boil for no longer than 5 minutes. Drain them immediately and then place them on a serving platter.
  3. Mix together the crushed garlic, oil, vinegar and spices and pour over the warm roots. This salad can be served warm or room temperature. I
  4. t can also be accompanied by a small bowl of salted, whipped yoghourt.
Recipe by Pantry Fun at https://pantryfun.com/spinach-stems-recipes/