Ingredients Jump to Instructions ↓

  1. 2 lb Spinach

  2. 1 1/2 c Finely chopped parsley

  3. 1 c Coarsely chopped cilantro

  4. 1 c Chopped celery leaves

  5. 3 Garlic cloves,minced/pressed

  6. 1/2 ts Paprika

  7. 1/4 ts Chili powder

  8. 1 tb Olive oil

  9. 2 Moroccan lemon quarters*

  10. 2 tb Lemon juice

  11. 6 Cherry tomatoes,stemmed,half

  12. 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted,

  13. 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead, cover and chill up to a day.) Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about 1/4 cup,

  14. 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables.


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