For us Lebanese, there are never enough greens! We love to grow many different varieties in our jinah (gardens), and serve them in simple but sensational dishes. Sabenegh, which translates to “spinach,” is a more substantial side, thanks to the addition of bulgur wheat. I like to serve it around the holiday season—often at Thanksgiving or Christmas, as it makes an excellent counterpoint to roasted and braised meats. 
MAKES 6 SERVINGS
⅓ cup #2 medium bulgur wheat (see here)
⅓ cup extra-virgin olive oil plus 2 tablespoons
3 small shallots, thinly sliced into half-moons
1 large yellow onion, thinly sliced into half-moons
1 teaspoon sea salt
One 8-ounce bag fresh baby spinach greens, washed thoroughly
One 8-ounce bag fresh baby arugula, washed thoroughly
½ teaspoon ground allspice
In a medium mixing bowl, cover the bulgur wheat in 3 cups of lukewarm water and set aside to soak and soften, about 20 minutes.
Combine the olive oil, shallots, and onion in a large sauté pan over medium heat, and season with ½ teaspoon of the sea salt. Cook, stirring occasionally, until they caramelize to a light brown color, 5 to 7 minutes; do not burn.
Reduce the heat to low, add the spinach and arugula greens to the pan in small batches, and season with the remaining ½ teaspoon salt and 2 tablespoons of olive oil. Once the spinach and arugula have cooked down, 2 to 3 minutes, reduce the heat to low and test the bulgur grains. They should be soft when squeezed between your fingers; if they are still hard, let soak for a bit longer. When the bulgur is ready, squeeze out the excess water in handfuls over the soaking bowl, and then sprinkle the grains over the greens in the pan, stir and cook for just a couple minutes to warm through and immediately remove the pan from the heat. Finish by sprinkling the allspice all over the greens and grains.
Serve hot, at room temperature, or warm.
Variation 
For a gluten-free version, substitute cooked quinoa for the bulgur wheat.