Moroccan spinach

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Recipe by Damaris Beems Course: SidesCuisine: Moroccan
Servings

4

Preparation

15

minutes
Cooking time

15

minutes
Total time

30

minutes

You probably have never had spinach like this before. From the first time I tasted it this way I often long for it. The purple olives and the Moroccan pickled lemons, I would never have thought of bringing them together like this.

Ingredients

  • 1 kg fresh spinach

  • 1 preserved lemon

  • 15 purple olives

  • 1 clove garlic

  • olive oil

  • salt and pepper

Preparation

  • Cook the spinach for a few minutes until shrunken. Drain it as much as you can. When colder, squeeze out as much liquid as you can.
  • Slice the zest of het preserved lemon as thin as possible and cut it into tiny pieces.
  • Slice the garlic. Take out the pits of the olives and slice them as well.
  • Heat a pan and put in some olive oil. Add the garlic and almost immediately the spinach as well. Heat the spinach while stir frying it and adding the lemon zest and the olives.
    Bring to taste with salt and pepper. If there is still moist coming out of the spinach, keep on stir frying until evaporated.

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