Ingredients
1/2 kg fresh spinach
2 pickled lemon, Julianne
2 tablespoons olive oil
1/4 red bell pepper, chopped
2 tablespoons paprika
3 tablespoons lemon juice.
Salt & pepper
Pinch of chili flakes (Optional )
2 pickled lemon, Julianne
2 tablespoons olive oil
1/4 red bell pepper, chopped
2 tablespoons paprika
3 tablespoons lemon juice.
Salt & pepper
Pinch of chili flakes (Optional )
Method
- Remove the spinach stems then carefully wash and dry the spinach leaves.
- Cut the lemon pickles into halves then into small pieces after removing the seeds, keep some large pieces for decoration.
- Heat the olive oil in a pan over a medium heat.
- Stir the fresh red pepper in the oil for 5 min. continuously.
- Add the spinach leaves to the pepper until the leaves start to slightly get welted.
- Add the lemon pickles and season all with the salt, pepper and paprika while continuously turning all ingredients for 5 minutes.
- Add the lemon juice then remove the pan from over the stove. Be sure not to leave on the fire for a long period.
Chef Note
The spinach is cooked in a wide pan until the leaves quickly welt and the largest quantity of water is vaporized without cooking it for too long.
- Cut the lemon pickles into halves then into small pieces after removing the seeds, keep some large pieces for decoration.
- Heat the olive oil in a pan over a medium heat.
- Stir the fresh red pepper in the oil for 5 min. continuously.
- Add the spinach leaves to the pepper until the leaves start to slightly get welted.
- Add the lemon pickles and season all with the salt, pepper and paprika while continuously turning all ingredients for 5 minutes.
- Add the lemon juice then remove the pan from over the stove. Be sure not to leave on the fire for a long period.
Chef Note
The spinach is cooked in a wide pan until the leaves quickly welt and the largest quantity of water is vaporized without cooking it for too long.
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