Instructions: In a large pot of boiling water, blanch spinach until it wilts, 2 to 3 minutes. Drain in a colander. When it is cool enough to handle, press spinach with back of a large spoon to remove excess water. On a cutting board, chop spinach finely and set aside.

In a large skillet over medium heat, combine olive oil, paprika, cumin and black pepper. Cook, stirring constantly, 1 to 2 minutes. Add chopped spinach, cilantro and garlic and cook, stirring constantly, until most of the liquid evaporates, 8 to 10 minutes.

Reserve 6 olives. Finely chop the remaining olives. Combine chopped olives and diced preserved lemon with spinach. Cook until heated through, 2 to 3 minutes. Set aside to cool.

To serve, mound spinach in center of a serving plate. Dot salad with reserved olives. Cut lemon slices in half and place them around the plate to create a scalloped border. Serve at room temperature.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.