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30 minutes
Prep: 10 minutes
Cook: 15 minutes
132 calories per serving view nutrition facts
4 servings
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| 2 | pounds | spinach | |
| 1 1/2 | cups | parsley leaves | finely chopped |
| 1 | cup | cilantro | coarsely |
| 1 | cup | celery leaves | |
| 3 | each | garlic cloves | minced or pressed |
| 1/2 | teaspoon | paprika | |
| 1/4 | teaspoon | chili powder | |
| 1 | tablespoon | olive oil | |
| 2 | each | moroccan lemon quarters | finely chopped |
| 2 | tablespoons | lemon juice | |
| 6 | each | cherry tomatoes | stemmed, half |
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 1/4 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.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 204mg | 9% |
| Total Carbohydrate 20.0g | 7% |
| Dietary Fiber 8.0g | 33% |
| Sugars 6.0g | |
| Protein 9.0g | 19% |
| Vitamin A | 499% | Vitamin C | 205% | |
| Calcium | 29% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Poppy Seeds are tiny nutty-tasting, blue-gray seeds inside capsules on Papaver somniferum, a yellowish-brown opium plant indigenous to the Mediterranean....
Excellent, and very easy!!!
