Spinach w/Lemon Caper Butter
Source of Recipe
by Marsha, from Rachael Ray
List of Ingredients
3 tbsp butter, cut up into small pieces
zest & juice of 1 lemon
3 tbsp capers, drained and chopped
2 tbsp chopped fresh thyme leaves, stripped from 4 to 5 sprigs
2 1lb sacks, triple-washed spinach
salt & freshly ground black pepperRecipe
Heat a large skillet over low heat. Melt the butter and add the lemon zest, capers, and thyme and liet it hang out for 10 minutes, stirring occasionally.
Pick the tough larger stems from the spinach leaves and coarsely chop up the spinach. When you are ready to eat, raise the heat to medium and add the lemon juice to the pan. Add piles of spinach turning it with tongs in the lemon-caper butter to wilt it in, than add more. When all the spinach is in the pan, season with salt and pepper and turn off the heat. Serve immediately.
4 servings
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