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Epicurious

Spinach with Garlic and Preserved Lemon

A North African dish which can be served hot as a side dish or cold as a salad.

Recipe information

  • Yield

    serves 4

Ingredients

1 pound spinach
3 cloves garlic, chopped
3 tablespoons vegetable or extra-virgin olive oil
Salt
1/4 teaspoon ground chili pepper
Peel of 1/2 preserved lemon (page 459), chopped

Preparation

  1. Step 1

    Wash the spinach, and remove stems only if they are hard and thick. Drain, and press the excess water out.

    Step 2

    Heat the garlic in the oil in a large pan. When the aroma rises, put in the spinach with no extra water. Cook over low heat with the lid on, until the leaves crumple in a soft mass. Add salt, chili pepper, and preserved lemon, stir well, and cook for a few minutes more.

    Step 3

    Serve hot or cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsNorth AfricanAfricanSpinachLeafy GreensVegetableGarlicRoot VegetableSideDinnerGluten FreeDairy FreeVegetarianVeganNut FreeEasyQuick30 Minutes or Less5 Ingredients or FewerSauteCookbooks
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