spinach with lemon
TOTAL TIME: 15 minutes
MAKES: 4 servings
15 ounces baby spinach (12 cups packed)
2 tablespoons extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
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.
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