Yield: 4 servings
|1½ cup||Finely chopped parsley|
|1 cup||Coarsely chopped cilantro|
|1 cup||Chopped celery leaves|
|3 \N||Garlic cloves,minced/pressed|
|¼ teaspoon||Chili powder|
|1 tablespoon||Olive oil|
|2 \N||Moroccan lemon quarters*|
|2 tablespoons||Lemon juice|
|6 \N||Cherry tomatoes,stemmed,half|
* - finely chopped
Trim off spinach roots and remove bruised and yellowed leaves; discard. Rinse spinach well, drain, and coarsely chop.
In a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves. Stir over high heat just until greens are wilted, 3-5 minutes. Pour vegetables into a colander set over a bowl. Press spinach mixture to remove liquid; place vegetables in a serving bowl.
(If made ahead, cover and chill up to a day.) Return drained spinach liquid to pan; add garlic, paprika, and chili powder. Boil, uncovered, over high heat until reduced to about ¼ cup, 3-5 minutes. Add oil, preserved lemon, and lemon juice. (If made ahead, cover and chill up to a day.) Top greens with tomatoes and pour dressing over the vegetables.