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+ servings

Chopped Spinach and Egg Salad with Harissa

Ingredients

  • 1 lb. spinach
  • 1 Tbsp olive oil
  • ½ red onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp harissa
  • 6 hard-boiled eggs, peeled and chopped (large or XL)
  • ½ cup pine nuts, toasted (or slivered almonds)
  • scant ½ tsp fine-grain sea salt
  • grated zest of ½ lemon, optional

Instructions

  • Remove any tough spinach stems.
  • Add ½-inch water to a pot and bring to a boil. Add the spinach stirring constantly, until the spinach has collapsed (~ 1 minute).
  • Drain the spinach and run cold water over it until cool. Spin-dry very well in a salad spinner (or press-dry in a clean kitchen towel). Chop fine
  • Spin-dry very well in a salad spinner (or press-dry in a clean kitchen towel)
  • Heat the oil in a large skillet over medium-high heat. Add the chopped onions and sauté 3 or 4 minutes.
  • Add the garlic and continue to cook for another minute or two.
  • Remove pan from heat and stir in harissa and spinach.
  • Add the eggs, pine nuts, salt, and lemon zest and stir again gently to combine well.
  • Serve warm or at room temperature.