1 lb. spinach
2 med. size onions, chopped fine
1 c. fine burghol (crushed wheat)
1/4 c. oil
1 tsp. salt

Place burghol in a bowl and cover with warm water. Soak at least 20 minutes and drain. In a large pot, saute the onion until soft and golden. Thoroughly wash the spinach leaves, remove tough stems and tear the leaves into smaller pieces. Add the spinach to the cooked onion and stir. Sprinkle on the salt. There should be enough water still clinging to the leaves to steam the spinach. Cook over low heat 3-8 minutes, stirring frequently until spinach is cooked. Add the drained burghol, squeezing it between cupped hands to remove all water. Stir in, mixing well and taste for seasoning. Cook 1-2 minutes, then remove from heat and serve, adding butter if you wish.