Cut the end off the escarole and cut the leaves into 3" pieces. Rinse in a colandar under cold running water and allow to drain.

Remove the pits from the olives and rough chop or quarter them. Mince the garlic and dice the preserved lemon, peel only (discard the pulpy part).

Make sure you have all your ingredients ready to go before you start cooking. Heat a large saute pan or wok and add the olive oil.

Add the garlic, olives, capers, lemon and cook for about 30 seconds over medium heat, stirring constantly, taking care not to burn the garlic.

Add in the anchovy (or anchovy paste) and then throw in the escarole, using tongs to combine the greens with the other ingredients. It's going to look like a lot of greens in the beginning, but they will wilt.

Once the escarole is cooked, add the spinach and cook until the spinach is wilted. Serve immediately.