Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Sauteed spinach with garlic and lemon




Source of Recipe


Sandra Rose Gluck


Recipe Introduction


Serves 4


List of Ingredients




2 T olive oil
4 cloves mashed and peeled garlic
3-4 bunches fresh spinach,(2 1/2 pounds)
1-2 T fresh lemon
salt and ground pepper

Recipe



Trim and wash the spinach, with some water still clinging to it.
In a large skillet, heat oil over medium heat. Add garlic and stir until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
Raise heat to high. add spinach to skillet gradually, waiting for one batch to wilt before adding the next. cook, tossing,until tender, 3 to 4 minutes.
Drain liquid from skillet. Add lemon juice, salt and pepper to taste.