A North African dish which can be served hot as a side dish or cold as a salad.

　　

Ingredients

serves 4

　　1 pound spinach

　　3 cloves garlic, chopped

　　3 tablespoons vegetable or extra-virgin olive oil

　　Salt

　　1/4 teaspoon ground chili pepper

　　Peel of 1/2 preserved lemon (page 459), chopped

　　

Step 1

Wash the spinach, and remove stems only if they are hard and thick. Drain, and press the excess water out.

　　

Step 2

Heat the garlic in the oil in a large pan. When the aroma rises, put in the spinach with no extra water. Cook over low heat with the lid on, until the leaves crumple in a soft mass. Add salt, chili pepper, and preserved lemon, stir well, and cook for a few minutes more.

　　

Step 3

Serve hot or cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf