Cooked "wild greens" salad from The Food of Morocco (page 81) by Paula Wolfert

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on January 12, 2026

    Love this whenever one has greens and/or herbs to cook down. This time I used spinach, which was a little less interesting an outcome but still warranted the effort. Better with chard or something that has a bit more dimensionality. I often throw in some dill, too, though not called for in the recipe.

  • vinochic on June 06, 2014

    a little time consuming, but good. definitely needs the olives!

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