Recipe by Jane*in*RI
I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.
- 2 tablespoons olive oil
- 1 garlic clove, minced (more or less to taste)
- 1 red bell pepper, diced
- 1⁄2 preserved lemon, cut in half to make 2 quarters, rinsed &, diced
- 1 (1 lb) bag baby spinach leaves