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Moroccan Spinach Salad

By nabylb

A flavorful Moroccan spinach salad featuring cured olives, fresh herbs, and a blend of spices, cooked until the liquids evaporate.

Prep: 20 min · Cook: 15 min · Serves 6 · Cuisine: Moroccan

Ingredients

• 1 cup green olives, cured, pitted and sliced
• 1/2 cup red olives, cured, pitted and sliced
• 1 kg fresh spinach
• 4 cloves garlic
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• to taste preserved lemon slices

Method

1. Slice the cured green olives and red olives into small pieces.
2. Boil the green olives briefly to reduce saltiness and acidity; red olives do not require this step.
3. Soak the spinach in water for 10 minutes to soften, then rinse well. Drain and roughly chop the spinach.
4. Finely chop the parsley and cilantro.
5. In a pan, sauté garlic, salt, paprika, cumin, and cayenne until fragrant, adjusting spices to taste.
6. Add the olive oil to the pan.
7. Add chopped parsley, cilantro, boiled and drained green olives, sliced red olives, and chopped spinach to the pan with the spices and oil.
8. Cover and cook over medium heat, stirring often to prevent burning.
9. Cook for about 10-15 minutes, or until all liquid has evaporated.
10. Serve warm or at room temperature, garnished with preserved lemon slices and a whole red olive.

Original: https://youtu.be/kGdNpLi8-xc?si=4sXEFCHawIpsKPDV

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