Ingredients:
- 2 lb. spinach
- 1 Tbs. extra-virgin olive oil
- 1 tsp. grated lemon zest
- 1 tsp. minced garlic
- Kosher salt and freshly ground pepper, to taste
Directions:
Rinse the spinach carefully in 2 or 3 changes of water, discarding the tough stems and any damaged leaves. Drain briefly in a colander.
In a deep sauté pan or a wok over medium-high heat, combine the olive oil, lemon zest and garlic. When the garlic begins to sizzle, after about 30 seconds, immediately add the still-damp spinach and, using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.
Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a grind of pepper. Serve immediately. Serves 4.
Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).
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Rated 1 out of
5
by
BabyBee from
Disappointment
I was looking for something new/quick to do with spinach and thought this would be a good addition to lunch.
The end result was bitter and almost spicy because of the lemon. I may have let it cook too long or something. It was unpleasant.
I would not make this again. I'll stick to adding cashews to stir fried spinach and use lemons elsewhere.
Date published: 2012-05-22