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Spinach with preserved lemon and chilli
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"Dark, inky-green vegetables with a rich flavour of iron are among my favourite things. The trick is to cook the spinach until it just wilts; the only water required is that which clings to the leaves after you’ve washed them." Skye Gyngell
1 small preserved lemon, halved
200ml crème fraîche
1 lemon, zest and 1 tsp juice
400g spinach leaves, rinsed
2 tbsp extra virgin olive oil
1 x ½ tbsp freshly grated parmesan
1 red chilli, deseeded and finely diced
1. Scoop out and discard the flesh and pips from the preserved lemon. Rinse in cold water to remove some of the saltiness, pat dry with kitchen paper and finely chop the peel. Mix with the crème fraîche and lemon juice.
2. Place a large pan over a medium heat and add the spinach. Remove as soon as the spinach has wilted, drain in a colander and refresh under cool running water. Gently squeeze out the water from the spinach using your hands. Dress with the olive oil, lemon zest, parmesan and chilli. Place on a serving plate and spoon the preserved lemon dressing over the top.
Typical values per serving:
This recipe was first published in March 2012.