Simple and yet very satisfying, freshly cooked spinach is a natural for garlic and olive oil, but Moroccan red olives and preserved lemon take this dish to a new plateau. Typical of the cooked salads in Moroccan cuisine, it is nonetheless delightful every time.
2 pound fresh baby spinach, washed and any large stems removed
2 tablespoon extra virgin olive oil
3 clove garlic, peeled and crushed
1 teaspoon Moroccan poivron rouge
1/2 teaspoon Fleur de Sel
1/2 teaspoon freshly crushed black pepper
8 to 10 red olives, crushed and pitted
1 preserved lemon, rinsed, pulp removed, and diced
1. Steam the spinach for 3 to 4 minutes.
2. In a saucepan on medium heat place the oil and garlic and cook until the garlic begins to turn color.
3. Add the spinach, paprika, salt and pepper and cook for about 3 minutes.
4. Add the olives and preserved lemon and cook for another 4 to 5 minutes. Serve warm or cold.
Serves 4 to 6