Spinach with Garlic and Lemon

My CSA share from La Nay Ferme has resumed after a winter hiatus. It is great to have fresh organic greens again, particularly their sweet spinach. This is a simple recipe and may be familiar to many readers. I prefer to grate fresh lemon zest onto the spinach rather than using lemon juice. The flavor is fresh and vibrant. You can also use this spinach as a filling for phyllo pastry or the base of a savory tart. It is also good with pasta.

Spinach with Garlic and Lemon
3 Tbsp. extra virgin olive oil
5 cloves garlic, roughly chopped
6 c. cleaned and packed fresh spinach leaves
salt and pepper to taste
zest of half a large lemon (about 1 tsp.)

In a sauté pan heat olive oil on medium low heat. When oil is hot add garlic and sauté for 1 minute to soften garlic and it begins to get a little color. Add spinach and season with salt and pepper to taste. Cover and let wilt for 2-3 minutes. Spring with lemon zest and continue cooking covered for 10-15 minutes until spinach is soft and tender. Serves 4.

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This entry was posted in Appetizers, Easter, Pasta, Vegetables, Vegetarian. Bookmark the permalink.

2 Responses to Spinach with Garlic and Lemon

  1. Angie says:

    Judy,
    My Mom used to make it the same way except that at the end, she would put in a few red pepper flakes to add another dimension. It’s diliziosa!

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