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