Stir-Fried Spinach With Garlic and Lemon Zest
"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!"
photo by kiwidutch
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- 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.
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Reviews
-
I like the fresh taste from the lemon zest. This spinach definitely gave us a different swing on an old boring veggie. -
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. -
Great stuff!! I used fresh baby spinach and the result was delicious--the lemon adds such a bright note! Thanks, Paula!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
