October 6, 2009

Moroccan Spinach

I continue the Moroccan theme here with an unusual but delicious spinach dish. It's called saute d' epinards and is a blend of nuts, spinach, and citrus. I like how Moroccan cuisine works lemon and oranges into their cooking. Westerners tend to just eat their citrus as is and don't cook with them much. But when they are introduced into cooking, they offer a different twist that is pleasant and refreshing.

Sauteed Spinach with Orange and Almonds


1 lb. fresh spinach, rinsed and drained
2 T olive oil
½ onion, choped
2 garlic cloves, minced
juice from one orange
zest from one orange
2 T slivered almonds, toasted
salt and pepper


1. In a dutch oven, place about 1 inch of water in and bring to boil. Place the spinach in the pot, cover, and simmer for about 10 minutes, or until the spinach is soft. Remove spinach to a cutting board and chop finely.

2. Dump the cooking liquid from the pot and heat the oil over medium high heat. Stir in the onion and garlic and cook until they begin to color. Return the spinach back to the pot and mix. Add the orange juice and zest and season with salt and pepper. Cook only a minute to heat the spinach through.

3. Place in a serving dish and top with the slivered almonds.

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