Lemon Zest Spinach
Prep Time: 10 minutes
Cook Time: 10 minutes
Many Japanese restaurants offer a version of this zesty dish as an appetizer. It makes a great complement to other vegetables, meat or seafood. Prepare it in minutes using packaged washed spinach. For this recipe, be sure the leaves are completely dry before cooking.
- 1 tsp. olive oil
- 2 green onions, chopped, including green portions
- 2 garlic cloves, minced
- 1 1/4 lb. fresh spinach leaves, cleaned, dried and stemmed
- 1 1/2 Tbs. balsamic vinegar
- 3 tsp. grated lemon zest
- 1 tsp. sesame seeds, toasted
Directions:In a large stockpot over medium heat, warm the olive oil. Add the green onions and garlic and cook, stirring, until softened slightly, about 1 minute.
Add the spinach leaves, packing them in. If you cannot fit them all at once, cover the pan for about 30 seconds to wilt the spinach a little, then add the remaining spinach in batches. Cover the pan tightly and cook, stirring once or twice, until all the spinach is wilted and tender but still bright green, 3 to 5 minutes.
Remove from the heat. Add the vinegar and lemon zest and stir to combine.
To serve, transfer the spinach to a platter. Sprinkle with the sesame seeds. Serve hot or cold.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).