| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Moroccan | Moroccan, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | lb | Spinach |
| 1 1/2 | c | Finely chopped parsley |
| 1 | c | Coarsely chopped cilantro |
| 1 | c | Chopped celery leaves |
| 3 | Garlic cloves,minced/pressed | |
| 1/2 | ts | Paprika |
| 1/4 | ts | Chili powder |
| 1 | tb | Olive oil |
| 2 | Moroccan lemon quarters* | |
| 2 | tb | Lemon juice |
| 6 | Cherry tomatoes,stemmed,half |
INSTRUCTIONS
* - finely chopped ======================================================= ================== Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop. In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 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, 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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