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2 TBSP EVOO

2 cloves garlic, very thinly sliced

1 strip lemon zest, thinly sliced

2 large bunches spinach, stems discarded

Kosher salt and pepper

 

  1. Heat oil, garlic and lemon zest in large Dutch oven on medium until garlic sizzles around edges, 2 to 3 minutes.
  2. Add spinach, season with ¼ tsp each salt and pepper and cook, tossing often, until spinach begins to wilt, about 2 minutes. Remove from heat. Toss until just wilted, 2 minutes more.

 

Serves 4

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