Spinach Salad with Preserved Lemon and Olives

1. 1

   Wash the spinach and remove the stems only if they are thick and hard.

2. 2

   Put the leaves in a large pan, cover with a lid, and set over low heat until the leaves crumple into a soft mass.

3. 3

   They will steam in the water that clings to them in 1 to 2 minutes.

4. 4

   Drain well.

5. 5

   Heat the garlic in 1 tablespoon of oil in a large pan until the aroma rises.

6. 6

   Add the chopped preserved lemon peel, the chopped olives, and the cooked spinach.

7. 7

   Season with salt and pepper, mix well, and cook over high heat for a moment or two.

8. 8

   Stir in the remaining oil, garnish with the reserved olives, and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.