SAUTEED BABY SPINACH WITH GARLIC AND PRESERVED LEMON

SAUTEED BABY SPINACH WITH GARLIC AND PRESERVED LEMON (for four)

 Vegetables, spinach, sauteed baby spinach with garlic and preserved lemon 1  Vegetables, spinach, sauteed baby spinach with garlic and preserved lemon 2

6 tablespoons extra-virgin olive oil

6 garlic cloves, chopped

2 pounds baby spinach, washed well under cold running water and spun dry

salt to taste

½ teaspoon ground chili pepper

peel of 1 preserved lemon, chopped


  1. Heat olive oil in a large, heavy skillet over moderate heat until hot but not smoking. Add 6 garlic cloves and cook, stirring, until the aroma rises, about 30 seconds. Add spinach by the handful, and cook until just wilted and bright green, 2 to 3 minutes.  Add salt, chili pepper and the  preserved lemon. Stir well, cook for a few minutes more and serve hot or cold.

 

adapted from Claudia Roden, The New Book of Middle Eastern Food

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