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

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 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

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. Taste for seasoning before adding salt, if needed.

Loading
Loading
Loading