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Home » Farm to Kitchen, Side Dishes

Spinach, Parsley, and Celery Leaf Salad

By Helen Brody (April 22, 2012)

With the arrival of Spring,  local spinach comes  into the markets. This recipe, adapted from one by Paula Wolfert, famous for her recipes from the Mediterranean region, can be served warm as a side dish or chilled as a salad with olive oil and lemon juice. Baby spinach pictured to right is from Long Haul Farm in Holderness, NH.

1 pound baby spinach, or shredded if leaves are large
4 ounces fresh flat leaf parsley (2 cups), shredded
1/2 cup celery leaves, shredded
3 garlic cloves, peeled
1/2 cup extra virgin olive oil
12 olives, oil cured
1 1/2 teaspoons Spanish smoked paprika or Hungarian sweet paprika
pinch cayenne
pinch cumin
salt and freshly ground pepper
1 tablespoon lemon juice or to taste
1/4 preserved lemon rind rinsed and diced (optional)
Pour an inch or so of water into a pot and add spinach, parsley, and celery leaves with garlic. Cover and steam 10-15 minutes. When greens are cool, squeeze out juices and reserve garlic. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add garlic that has been crushed, olives, paprika, cayenne, cumin, salt and pepper to taste and heat for 30 seconds. Add the greens and heat stirring until all moisture has evaporated. Let cool to room temperature or serve warm.

To serve chilled as a salad: Add remaining 7 tablespoons olive oil to lemon juice, season with salt and pepper and pour over spinach mixture.

Yield: Four servings

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