Spinach Bakkoula with Preserved Lemon摩洛哥盐柠檬香草菠菜

Method做法

1. Put the spinach in a wide pan with 2 tbsp drinking water, cover, and let it wilt, turning once. If the pan is packed full, do it in batches.

   菠菜放进宽锅，加2大匙水，盖上盖焖到软，中间翻一次。锅装太满就分两批做。

   Medium-low · 3–5 min中小火 · 3–5分钟

   The greens are tender and the extra water has cooked off.叶菜软了，多余的水也收干了。

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep small, steady bubbles, not a fierce boil. If liquid runs low before the food is tender, add a little hot water.保持轻轻冒泡，别大滚；食材没软而汤快干时，补少量热水。

2. Dump the spinach into a colander and press it gently with the back of a spoon — not your bare hands. Let the steam escape for a moment, then chop the softened spinach coarsely on a clean board.

   把菠菜倒进漏篮，用勺背轻轻压，别用手挤。让热气散一下，再放到干净的案板上粗粗切碎。

   No heat · 3 min不开火 · 3分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。

3. Warm the oil in the empty pan. Stir the garlic, cilantro, parsley, paprika, and cumin for 30 seconds, then add the spinach and salt and stir for 5–7 minutes until fragrant and no longer watery.

   空锅里把油烧热，下蒜、香菜、欧芹、红椒粉和孜然炒30秒，再放菠菜和盐翻炒5–7分钟，炒到出香味、不再水汪汪的。

   Medium-low · 6–8 min中小火 · 6–8分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。

4. Take the pan off the heat and fold in the lemon juice, preserved lemon rind, and olives. Serve warm as a vegetable side. Taste before adding any more salt — the preserved lemon and olives are salty.

   锅离火，拌入柠檬汁、盐柠檬皮和橄榄。趁温热当配菜上桌。盐柠檬和橄榄本身有咸味，再加盐前先尝一口。

   No heat · 1 min不开火 · 1分钟

   ?Common mistake & quick fix容易错在哪，怎么补救

   Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。