2 lb Spinach 1 1/2 c Finely chopped parsley 1 c Coarsely chopped cilantro 1 c Chopped celery leaves 3 Garlic cloves,minced/pressed 1/2 ts Paprika 1/4 ts Chili powder 1 tb Olive oil 2 Moroccan lemon quarters* 2 tb Lemon juice 6 Cherry tomatoes,stemmed,half * - 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.