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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lemon Zest Spinach

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Lemon Zest Spinach Empty Lemon Zest Spinach

    Post by Lobo Tue 05 Jul 2016, 6:37 pm

    Lemon Zest Spinach Img87l
    Lemon Zest Spinach

    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 6
    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.

    Ingredients:


    • 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).
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