I wrote a recipe of spinach with eggs two days ago. And in that post I told you to put the heads of spinach aside for another dish on another day. That another day is today. Let me clarify what I mean with spinach heads. The end or the root of spinach stem which is in pinkish color. You see it in the picture. I love its shape and color; it’s like a shy girl/actress greeting her spectators. I used these raw ones both for decoration and to show you what I mean.
I learnt this dish from mom, and I rarely meet another woman cooking spinach heads dish. When I was a child, I used to watch mom with a great admiration as she used to make several kinds of spinach dishes and some days later totally different dish with the heads of spinach used to come out. She doesn’t like wasting anything. This is not a very common dish in Turkish cuisine, but a minority of Turkish women make this pantry friendly dish, which I love much.
• 1 cup green lentil
• 2 cups water
• 1 cup spinach heads (of 1kg spinach)
• 1 onion,diced
• 1 middle size tomato, chopped
• 1 lemon (if you don’t want it to be too sour, ½ lemon is enough)
• 1 tbsp pepper or tomato paste
• 1 tsp salt
• 2 tbsp olive oil
Boil the green lentil in water until tender. If the lentil you use doesn’t soften easily, soak it overnight and then boil the following day.
In another pot, saute the diced onion in olive oil until golden, pepper or tomato paste in it and stir. Then add tomato and let it cook for a few minutes.
Meanwhile wash the spinach heads very well and then cut them into two. Then add these into the pot, stir it. When they lose their color, pour the lentil with its water into this pot. Squeeze the lemon, add salt and put its lid on. I love this dish sour, so I squeeze 1 lemon. Cook it on the lowest heat for 20 or 30 minutes. If you think its water is not enough, add some more.
You can serve it with bulgur pilaf (drinking house pilaf) or rice. And yogurt is also a great companion for spinach heads.