2012 (2)
05 Oct 2011
Spicy Lemon Spinach
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1 tablespoon olive oil
¼-½ teaspoon red pepper flakes
2 (10 ounce) bags fresh spinach, tough stems removed
coarse salt and ground black pepper
3 teaspoons fresh lemon juice
Wash spinach, leaving some water clinging to leaves. In a large skillet, heat oil and pepper flakes over medium-high heat. Add spinach to skillet in three batches, stirring to partially wilt before adding next batch, and lightly sprinkling with salt and pepper. Cook briefly until completely wilted, about 4 minutes total.
Place colander in sink; transfer cooked spinach to colander, and press out any extra liquid. Divide spinach among four plates. Drizzle with lemon juice and serve.
Yields: 4 servings
Recipe adapted from Everyday Food
POSTED AT 12:00 AM