Moroccan Steamed Arugula Steamed Arugula We Bring Nature Indoors with Olives and Lemon with Olives and Lemon

Rev 12/20/2020 Summary: Rev 12/20/2020 Residents will learn about some basic but delicious ingredients grown in Morocco Background: The first Moroccans were known as Berbers. Berber history dates back to prehistoric times. In fact, Morocco is home to the oldest Homo Sapiens ever found — nearly 300,000 years old! This means that the indigenous people of Morocco have been here longer than any other known group of people in the world. Every culture started out cooking meats and vegetables in some type of pot over a fire. The Berbers made cooking vessels known as tagine to use over coal fire. Tagines were made from ceramic or unglazed clay with a round base. A cone- shaped cover sits on top during the long, slow cooking time which traps steam resulting in a moist and flavorful dish. Moroccans still use tagines today to create savory stews made with meat, poultry, fish, vegetables, aromatic spices, dried fruit, and nuts. Basically, anything can be cooked in a tagine but in Morocco the addition of garlic, preserved lemons and olives are used quite often to transform the flavors of whatever you are cooking into something marvelously tangy and savory. In just about every Moroccan home, you will find a jar of lemons sitting out by the kitchen window. The process of preserving lemons the traditional Moroccan way, takes about a month. Preserved lemons are lemons that have been salted and packed into jars and left to ferment. Lemons are ready once their rind becomes pliable and loses its bitterness. Lemons are high in vitamin C, and great for immunity but the lemon rind has been found to lower cholesterol, decrease heart disease and diabetes and has been known to help fight cancer. Rinds and all are quite delicious and paired with arugula and olives they create an exciting explosion of zest-iness in your mouth! Let’s cook up some tangy goodness and enjoy all the health benefits too!

Rev 12/20/2020 Ingredients:

• 1/2 lb of arugula leaves • 1/4 cup olive oil • 1/2 cup chopped parsley (or cilantro, or a mix) • 4 cloves garlic (finely chopped or pressed) • 1 1/2 teaspoons paprika • 1 1/2 teaspoons cumin • 1/2 teaspoons salt, or more to taste • 1/4 teaspoon cayenne pepper • 1 to 2 tablespoons lemon juice • 1 preserved lemon rind (cut into pieces) • Pulp from 1 preserved lemon (finely chopped) • 1 handful of kalamata olives (pitted)

Directions:

1. Dice arugula into small strips. 2. Add all the ingredients together except the olives and preserved lemon rind. 3. Saute the mixture over medium heat for 5 to 10 minutes until the arugula and parsley are wilted and the flavors have blended. Adjust seasoning if desired. 4. Garnish with olives and preserved lemon rinds. 5. Sprinkle some salt and any other herbs you would like on top. Let cool and enjoy!

*Most supermarkets sell preserved lemons in the ethnic section. I do recommend trying to find them but If you cannot, feel free to make the quick version below.

• 1 cup water • 2 tablespoons kosher salt • 2 lemons, washed and quartered

Directions 1. Combine water and salt in a small saucepan; bring to a boil. 2. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. 3. Remove from heat and cool to room temperature.