Spinach, Olive & Preserved Lemon Salad
Yield: 4 to 6 servings
2 lb fresh baby spinach, washed and any large stems removed
2 tbsp Mustapha's Extra Virgin Olive Oil
3 cloves garlic, peeled & crushed
1 tsp Moroccan poivron rouge
½ tsp Mustapha's Sea Salt
½ tsp freshly crushed black pepper
8 to 10 red olives, crushed & pitted
1 Mustapha's Preserved Lemon, rinsed, pulp removed, and diced
Steam the spinach for 3 to 4 minutes.
In a saucepan on medium heat, place the oil and garlic, and cook until the garlic begins to turn color.
Add the spinach, paprika, salt and pepper, and cook for about 3 minutes.
Add the olives and preserved lemon and cook for another 4 to 5 minutes. Serve warm or cold.