Spinach With Olives and Lemon |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A great side dish from Arabesque by Claudia Roden. Ingredients:
2 lbs fresh baby spinach |
3 garlic cloves, chopped |
3 -4 tablespoons extra virgin olive oil |
1/2 preserved lemon, rind of, chopped (may substitute 1 t fresh grated lemon peel) |
1/2 cup kalamata olive, pitted and chopped |
sea salt |
fresh ground pepper |
Directions:
1. Wash the spinach and place in a large covered pan over low heat. Steam for 1-2 minutes until the spinach wilts. Drain well.
2. Heat the garlic in 1 tablespoon of the olive oil until fragrant.
3. Add the preserved lemon, olives and spinach. Cook for another minute, season with salt and pepper, and stir in the remaining olive oil.
4. Serve immediately or chill and serve cold as a salad.
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