Prep 10 mins
Cook 5 mins
This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!
- 2 lbs spinach
- 1 tablespoon olive oil
- 1 teaspoon lemon zest, grated
- 2 -3 garlic cloves, minced
- kosher salt, to taste
- ground pepper, to taste
- Carefully rinse the spinach in several changes of water.
- Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.
- Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.
- After about 30 seconds, the garlic should begin to sizzle; immediately stir in the 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 few grinds of fresh pepper.
- Serve at once.
We really loved this recipe. I used big garlic cloves and fresh lemon zest. I confess I did not expectc to add lemon zest to this recipe, but we loved it!I added twice salt, it seems that spinach need more salt than I expected. Thanks a lot for this easy recipe!
This was pretty good. I think it could use more garlic. It was easy to make. I will make this again but add mrre garlic. Thanks for sharing your recipe/ Made for ZWT4 and the Cafe ZMAKK Gypsies.
This was really, really good but I think next time I will leave out the lemon zest...I thought it added kind of a bitterness to the spinach. I didn't burn the garlic either.....but will definitely make again and leave out the zest and see if that helps to eliminate the bitterness.