Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Sautéed Baby Spinach with Lemon Zest and Cream



Posts : 16500
Thanked : 805
Join date : 2013-01-12

Sautéed Baby Spinach with Lemon Zest and Cream

Post by Lobo on Sun 24 Jan 2016, 4:05 am

Sautéed Baby Spinach with Lemon Zest and Cream

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
The zest of citrus contains the fruit’s essential oil and is packed with bold flavor. Used first in strips to infuse into the cream sauce, then finely grated and mixed with the cooked spinach, the layers of lemon brighten this otherwise rich, creamy dish with their vibrance.

  • Printer Friendly Version

  • 34


  • 1 cup heavy cream
  • 1 lemon
  • 2 lb. baby spinach, stemmed and rinsed well
  • 1 tsp. sugar
  • Pinch of sea salt
  • 1/2 tsp. freshly ground pepper


Pour the cream into a saucepan. Using a vegetable peeler, peel 2 strips of lemon zest, each 2 inches long, from the lemon. Set the lemon aside. Add the zest strips to the cream and bring to a simmer over medium heat. Cook the cream, stirring occasionally, until reduced by half, about 8 minutes; watch that the cream does not boil too vigorously. Remove the zest strips and discard.

Heat a large fry pan over medium heat. Add the spinach, with the rinsing water still clinging to the leaves. Sprinkle with the sugar and toss well. Cover the pan and cook the spinach for 3 minutes. Uncover and toss the leaves well. Continue to cook, uncovered, until the spinach is wilted and tender, 1 to 2 minutes.

Place the spinach in a colander and, using a wooden spoon, press on it firmly to remove all the excess liquid. Chop the drained spinach coarsely and add it to the pan with the reduced cream. Finely grate the remaining lemon zest and add to the spinach (reserve the fruit for another use). Season the spinach with the salt and pepper and stir well to combine. Cook over medium heat, stirring occasionally, until just heated through, 2 to 3 minutes.

Transfer the spinach to a warmed serving bowl and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

Related Tips

  • All About Spring Greens

    Current date/time is Sat 22 Oct 2016, 3:52 am