Instructions: * - Finely chopped
Trim off spinach roots and remove bruised and yellowed leaves; discard.

Rinse spinach well, drain, and coarsely chop.

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

Stir over high heat just until greens are wilted, 3-5 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 1/4 cup, 3-5 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.

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.