I made this because I wanted to try out my newly-preserved lemons in a recipe. Also, I’m trying to expand my vegetable repertoire.
Servings: 4Prep Time: 5 minutes Cook Time: 15 minutes
2 tblsp olive oil
1 garlic clove, minced
1 medium red pepper, diced
1/2 preserved lemon (2 quarters), rinsed and diced
1 pound baby spinach leaves, washed and dried
Heat oil in a medium saucepan. Add garlic, red pepper. Cook until garlic is golden and red pepper has begun to soften.
Add preserved lemon and spinach. Cook until spinach is lightly wilted. Serve immediately.
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