Email to LC_4_ME      

Recipe Categories: LC_4_ME's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST BrownBagIdeas CAKESandPIES CANDY CASSEROLES CONDIMENTS COOKIES Cookingfor1-2 CROCKPOT DESSERTS DIPS EGGS Entertaining ETHNIC FauxPastaPotatoes FISHandSEAFOOD FRUIT GelatinSaladsDesserts JAMSandJELLIES MAINDISHES MarinadesRubs MEATS PESTO PIZZA POULTRY SALADandDRESSING SANDWICHES SAUCES Seasonings SNACKS SOUPSandSTEWS Tofu VEGETABLES

Spinach with Garlic and Lemon




Source of Recipe


CBS


Recipe Introduction


Serves 4
An ideal side dish for a variety of meat and fish dishes, this also makes a delicious topping for soft polenta. Tossed with additional olive oil, it makes a quick sauce perfect for chunky pasta. Leftovers are delicious cold in sandwiches.


List of Ingredients




2 tablespoons extra-virgin olive, plus additional for drizzling
4 medium cloves garlic, sliced thin
1 pinch hot red pepper flakes
2 pounds flat-leaf bunch spinach, stems trimmed, leaves washed and dried. Coarse kosher or sea salt
2 teaspoons lemon juice from 1 lemon



Recipe




Place the oil, garlic, and red pepper flakes in a large skillet over medium-high heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick to the pan.


Once the garlic begins to turn very light brown, about 2 minutes, add the spinach by the handful, using tongs to coat it with the oil and garlic.


Sprinkle 1/4 teaspoon salt over the spinach. Once all of the spinach has wilted and is a uniform dark green, about 2 minutes, remove the pan from the heat, sprinkle the lemon juice over the top, and serve immediately, topped with a drizzle of oil and a sprinkling of salt.