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Braised Spinach
Ingredients
- Prepare the spinach just before serving so which it comes sizzling warm to the table.
- 2 bn spinach (about 2 pounds, total), stemmed Juice of 1 lemon
- 1/2 tsp salt
Directions
- Wash the spinach leaves, but do not dry them. Put the dripping wet leaves into a saucepan. It will be a tight fit, but the spinach will wilt down. Put the spinach-filled pan over medium heat, cover and cook till the spinach is wilted, but still bright green. Drain well, leaving the spinach in the pan, and using the back of a large spoon to squeeze out extra liquid.
- Return the spinach to the heat and add in the lemon juice and salt. Cook, stirring, just long sufficient to heat through.
- Serves 4 to 6.
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