Sautéed Herb Salad with Chilli and Preserved Lemon

Ingredients

• 3 bunches flat-leaf parsley
• 3 bunches mint
• 3 bunches cilantro
• 3 bunches arugula
• 3 bunches spinach leaves
• 1 C olive oil
• 6 garlic cloves, chopped
• 3 green or red chili seeded and finely chopped
• 1.5 preserved lemons finely chopped
• salt and ground black pepper
• 1/2 C greek yogurt to serve

Procedure

1. Roughly chop greens
2. heat the oil in a wide, heavy pan and stir in garlic and chili and fry until they begin to color.
3. Toss in the herbs and greens and cook gently until they begin to soften and wilt.
4. Add the preserved lemon and season to taste.
5. Serve warm with a dollop of yogurt.