Tuesday, January 11, 2011

Lemon Garlic Spinach

Serves 2.

Adapted from Cooking Light, December 2007.

1 tsp olive oil
2 garlic cloves, minced (I use jarred)
11 oz package fresh baby spinach
1 tsp grated lemon rind
1/4 tsp sea salt
1 Tbsp fresh lemon juice

  1. Heat oil in a large skillet over medium heat.
  2. Add garlic and half of spinach to pan and saute until spinach is just wilted.
  3. Add remainder of spinach to pan and continue to saute until all spinach is wilted, but still bright green.
  4. Sprinkle spinach mixture with rind and 1/4 tsp salt. Stir in juice and remove from heat.

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