| 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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