Mojama with Spinach, Oregano and Lemon

Name: Mojama with Spinach, Oregano and Lemon
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; 500 g spinach, washed (make sure the leaves are not too wet as this can make the cooked spinach a bit watery); a squeeze of lemon; 100 g mojama, sliced as thinly as possible (about 7 slices per person); sea salt and black pepper; 1 small garlic clove, thinly sliced; 1 tablespoon chopped fresh oregano or marjoram leaves; 1 tablespoon chopped fresh oregano or marjoram leaves; 500 g spinach, washed (make sure the leaves are not too wet as this can make the cooked spinach a bit watery); 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This is a light starter. Oregano and marjoram complement spinach very well.

Ingredients

3 tablespoons olive oil
1 small garlic clove, thinly sliced
1 tablespoon

Europe
Spain
Fish course
Starter
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

In a large saucepan, heat the oil over a medium heat. Add the garlic and oregano or marjoram and fry for a few seconds before adding the spinach and a pinch of salt and pepper. Give the spinach a quick stir before putting the lid on, and cook for about a minute. When the spinach is tender, add the lemon juice, stir and check for seasoning. If the spinach is a little watery, drain in a colander.