A North African dish which can be served hot as a side dish or cold as a salad.
Recipe information
Yield
serves 4
Ingredients
1
pound spinach
3
cloves garlic, chopped
3
tablespoons vegetable or extra-virgin olive oil
Salt
1
/4 teaspoon ground chili pepper
Peel of 1/2 preserved lemon (page 459), chopped
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Preparation
Step 1
Wash the spinach, and remove stems only if they are hard and thick. Drain, and press the excess water out.
Step 2
Heat the garlic in the oil in a large pan. When the aroma rises, put in the spinach with no extra water. Cook over low heat with the lid on, until the leaves crumple in a soft mass. Add salt, chili pepper, and preserved lemon, stir well, and cook for a few minutes more.
Step 3
Serve hot or cold.
