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

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

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
Thanksgiving
Gluten-free
Vegan

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