Name: Moroccan Sautéed Organic Spinach with Dried Apricots, Pine Nuts, and Preserved Lemon
Yield: Serves 3-4
Ingredients: 2 teaspoons extra-virgin olive oil; ¼ teaspoon dried cumin; 7 ounces organic baby spinach, about 3 cups; 3 cloves organic garlic, sliced; ½ teaspoon smoked paprika; 2 tablespoons pine nuts; 2 dried apricots, cut into thin strips; Preserved lemon peel from ¼ preserved lemon, cut into very thin strips; Sea salt

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

The sweet and tart combination is magic! Use Preserved Organic Lemons for the lemon peel.

Ingredients

2 teaspoons extra-virgin olive oil
3 cloves organic garlic, sliced
7

Side dish
Preserve
Gluten-free
Vegan
Thanksgiving

Method

Heat the oil in a large skillet over medium heat. Add the garlic and cook for about 2 minutes, stirring frequently, until the garlic softens and is golden but not burned. Add the spinach, cumin, paprika, pine nuts, and apricot strips. Using tongs, turn the spinach to coat with the oil. Cook for about 2 minutes, stirring frequently, until the spinach wilts. Stir in the preserved lemon peel. Tast

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of