Blanched Spinach with Olive Oil and Lemon
This vegetable side is simple and light -- the perfect accompaniment to a hearty meal.
Source: Mad Hungry, November 2010
- 1 1/2 pounds baby spinach leaves, washed, with water still clinging to leaves
- 2 tablespoons extra virgin olive oil
- 1 minced garlic clove
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 lemon
In a medium sauce pot over medium heat, add the spinach leaves and cook just until wilted.
In a medium saute pan on medium high heat, add extra virgin olive oil, then minced garlic. Saute 30 seconds.
Immediately pull spinach from pot and add it to saute pan with garlic. Saute 1 minute. Season with salt and pepper and squeeze 1/2 lemon juice over top. Serve.