Spinach Salad with Moroccan Lemon

Directions

Trim off spinach roots and remove bruised and yellowed leaves; discard.

Rinse spinach well, drain, and coarsely chop.

In a 5 to 6 quart pan, combine spinach, parsley, cilantro, and celery leaves.

Stir over high heat just until greens are wilted, 3 to 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 ¼ cup, 3 to 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.