Moroccan · Main course
Atlas Wild Greens Tagine
In spring, Amazigh families in the Atlas forage wild mallow, spinach-like leaves and bitter herbs from the terraced fields and turn them into this dark, garlicky greens tagine — the leaves steamed down, chopped and simmered with olive oil, preserved lemon and olives until dense and intensely savoury. It is the mountain cousin of city bakoula, eaten warm with bread.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g mixed leafy greens (mallow, chard, spinach, wild rocket)
- 5 garlic cloves, finely chopped
- 5 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 preserved lemon, rind finely chopped
- 80 g cracked green or purple olives
- 1/4 tsp cayenne or a little harissa
- Salt to taste
Method
- 1
Wilt the greens
Wash the greens well, then steam or boil them until fully collapsed, about 8–10 minutes, and drain, pressing out excess water.
- 2
Chop
Chop the drained greens roughly on a board so they are cohesive but still have some texture.
- 3
Fry the aromatics
Warm the olive oil in the tagine, add the garlic, cumin, paprika and cayenne and cook 1 minute until fragrant but not browned.
- 4
Simmer down
Add the chopped greens, preserved lemon and a splash of water, and cook, stirring, for 20–25 minutes until dark, dense and glossy with oil.
- 5
Finish
Fold through the olives, adjust salt (the lemon and olives are salty), and serve warm with plenty of bread.
Chef's tips
- Squeeze the cooked greens hard before chopping — watery greens will never concentrate into a proper tagine.
- Cook it long enough that the raw grassiness disappears and the mixture takes on a jammy, oily richness.
- A generous hand with olive oil is authentic here; the greens drink it up and it carries the flavour.
Frequently asked questions
What greens can I actually find for this?
Chard, spinach, beet tops, rocket and even radish leaves all work. Traditionally it is mallow (khoubiza), but any mix of robust leafy greens gives the right result.
Can it be served cold?
Yes; like bakoula it is often eaten at room temperature as a salad-style dish, and the flavour deepens overnight in the fridge.