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Moroccan Spinach Salad with Preserved Lemon and Olives

User Rating 5 Star Rating (2 Reviews)

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Moroccan Spinach Salad with Preserved Lemon and Olives

Moroccan Spinach Salad with Preserved Lemon and Olives

Photo © Christine Benlafquih

Chopped spinach leaves are steamed and then sauteed with olive oil, garlic, spices, and preserved lemons. The resulting cooked salad is garnished with olives and eaten as a dip with Moroccan bread.

The salad can be made spicier by adding minced roasted chili pepper or a small spoonful of harissa.

The preparation is the same as for Moroccan Mallow Salad (Khoubiza or Bakoula).

Serves 3 to 4 as a side.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1/2 lb. (250 g) fresh spinach leaves, most of stems removed (about 8 cups, packed)
  • 1/2 cup olive oil
  • 1/2 cup chopped parsley or cilantro, or a mix
  • 4 cloves garlic, finely chopped or pressed
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoons salt, or more to taste
  • 1/4 teaspoon cayenne pepper
  • 1 to 2 tablespoons lemon juice
  • 1 preserved lemon rind, quartered
  • pulp from the preserved lemon, finely chopped
  • 1 handful of red or green olives

Preparation:

Wash the spinach leaves very well several times in a large bowl of water. Drain thoroughly. Finely chop the spinach, place the leaves in a steamer, and steam over simmering water for 15 to 20 minutes, until the leaves darken and are tender.

Squeeze out any excess liquid from the steamed leaves, and transfer the spinach to a skillet. Add the remaining ingredients (except for the olives), stir to mix, and saute over medium heat for 5 to 10 minutes, until the parsley is wilted and the flavors have blended. Adjust seasoning if desired.

Serve warm or at room temperature, garnishing the salad with the olives and preserved lemon rinds.

User Reviews

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 5 out of 5
Chopped Spinach Salad, Member kthrnglen

I think you have to be really careful with the salt in this recipe. The preserved lemons are very salty so err on the low side and taste the dish near the end of cooking when you can add more salt if needed. Otherwise this is a really tasty dish and pretty easy. If you have wild mallows to take advantage of, you get a great tasting dish for practically nothing. Be sure to eat with good fresh bread.

1 out of 1 people found this helpful.

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