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.
Ingredients:
- 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
Directions:
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.
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).
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