Recipes Side Dishes Vegetables Lemon Zest Spinach
Lemon Zest Spinach

Lemon Zest Spinach

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 Serves 6.
Many Japanese restaurants offer a version of this zesty dish as an appetizer. It makes a great complement to other vegetables, meat or seafood. Prepare it in minutes using packaged washed spinach. For this recipe, be sure the leaves are completely dry before cooking.


  • 1 tsp. olive oil
  • 2 green onions, chopped, including green portions
  • 2 garlic cloves, minced
  • 1 1/4 lb. fresh spinach leaves, cleaned, dried and stemmed
  • 1 1/2 Tbs. balsamic vinegar
  • 3 tsp. grated lemon zest
  • 1 tsp. sesame seeds, toasted


In a large stockpot over medium heat, warm the olive oil. Add the green onions and garlic and cook, stirring, until softened slightly, about 1 minute.

Add the spinach leaves, packing them in. If you cannot fit them all at once, cover the pan for about 30 seconds to wilt the spinach a little, then add the remaining spinach in batches. Cover the pan tightly and cook, stirring once or twice, until all the spinach is wilted and tender but still bright green, 3 to 5 minutes.

Remove from the heat. Add the vinegar and lemon zest and stir to combine.

To serve, transfer the spinach to a platter. Sprinkle with the sesame seeds. Serve hot or cold.
Serves 6.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).