Moroccan Sautéed Organic Spinach with Dried Apricots, Pine Nuts, and Preserved Lemon

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


  • 2 teaspoons extra-virgin olive oil
  • 3 cloves organic garlic, sliced
  • 7 ounces organic baby spinach, about 3 cups
  • ¼ teaspoon dried cumin
  • 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


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. Taste for seasoning before adding salt, if needed.