Spinach Stew

Serves 4-6


Spinach, 1/2 lbs

Parsley, 1 large bunch

Fresh Leeks, 2 (Optional)

Large Onion, 1

Small Kidney Beans, 1/2 cup (uncooked)

Salt, Pepper, Turmeric

Olive Oil

Lemon juice, 2-3 tablespoons


Wash the vegetables very well. Cut off all stems from the parsley. Separate leaves from stems of the spinach. If you are using leeks, cut away the white section on the bottom and discard. Wash the leeks again, leaf by leaf. They tend to have a lot of dirt. Chop all of your vegetables very well. Leave no large pieces. Meanwhile, start cooking the beans in 3 cups of water and some salt. The beans take a while to cook, so you may want to start with them first. Add water to beans as needed, if still not cooked.

Steam the vegetables briefly in two tablespoons of olive oil, and add the beans. Chop the onion, and add to the mix. Now, add 2 cups of water, salt, and pepper. Also, add 1 teaspoon of turmeric.

Simmer on low heat for 20 minutes, but make sure not to lose too much of the liquids. Adjust salt, pepper, and lemon juice to your taste.

Serve with plain steamed rice

Nutritional Facts:

Protein: high (From beans)

Carbohydrates: High (From rice/beans)

Fat: low

Cholesterol: low

Vitamins: high

Iron: High (Spinach)


This dish uses no meat or any other animal products. It is, therefore, a strictly vegetarian dish. In order to get the needed proteins, we added the kidney beans. We also have a good supply of vitamins in this dish. Spinach is rich in iron, and is a paricularly useful for women during pregnancy, whose iron requirements is increased.