Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Spinach 1/4 ts Chili powder
1 1/2 c Finely chopped parsley 1 tb Olive oil
1 c Coarsely chopped cilantro 2 Moroccan lemon quarters*
1 c Chopped celery leaves 2 tb Lemon juice
3 Garlic cloves,minced/pressed 6 Cherry tomatoes,stemmed,half
1/2 ts Paprika

* - 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 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.

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