spinach with lemon
spinaci all’agro
4 servings
Ingredients
15 ounces baby spinach (12 cups packed)
1 lemon
2 tablespoons extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
Instructions
Wash and drain spinach (do not spin-dry), leaving moisture on leaves for cooking.
Using a sharp vegetable peeler or paring knife, cut 2 long strips zest (about 1 inch wide) from lemon, avoiding white pith. Cut away any remaining pith from zest with a sharp paring knife. Cut zest into thin strips. Cut lemon into 4 wedges.
Heat oil in a Dutch oven or other heavy pot over medium heat. Add spinach (in batches, if necessary) and pinch salt; stir, cover and cook, stirring occasionally, until spinach is wilted and tender, about 4 minutes. Season with salt to taste.
Transfer spinach to a large serving dish. Squeeze fresh lemon juice over spinach to taste. Sprinkle with zest and pepper.
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