Preserved lemons bring one of the defining flavors to Moroccan salads and are often used together with olives. Cook the spinach in two batches if your saucepan is not large enough for all the bulky spinach leaves. Keep back 4 or 5 whole olives as a garnish.

　　

Ingredients

serves 6 to 8

　　2 pounds fresh spinach

　　3 garlic cloves, chopped

　　3 to 4 tablespoons extra virgin olive oil or argan oil (see page 31)

　　Peel of 1/2 preserved lemon, chopped (see page 7)

　　1/2 cup violet olives, pitted and chopped

　　Salt and black pepper

　　

Step 1

Wash the spinach and remove the stems only if they are thick and hard. Put the leaves in a large pan, cover with a lid, and set over low heat until the leaves crumple into a soft mass. They will steam in the water that clings to them in 1 to 2 minutes. Drain well.

　　

Step 2

Heat the garlic in 1 tablespoon of oil in a large pan until the aroma rises. Add the chopped preserved lemon peel, the chopped olives, and the cooked spinach. Season with salt and pepper, mix well, and cook over high heat for a moment or two.

　　

Step 3

Stir in the remaining oil, garnish with the reserved olives, and serve cold.

　　Arabesque