Ingredients
- 6 cherry tomatoes
- 3 garlic (cloves)
- 2 moroccan lemon quarters
- 140 gr coarsely cilantro (chopped)
- 120 gr spinach
- 100 gr celery leaves (chopped)
- 40 gr parsley (finely chopped)
- 30 ml lemon juice
- 16 ml olive oil
- 1 gr paprika
- 1 gr chili powder
* finely chopped ========================================================================== Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop. In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl. (If made ahead, cover and chill up to a day.) Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about quarter cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables.