MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Foreign, Vegetables, Fruits
       Yield: 4 servings
       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.