Sunday, March 28, 2010

Lemon-Steamed Spinach with Shallots

This recipe is pretty much exactly what the title makes it out to be so the ingredients should come as no surprise.

  • 4 - 5 shallots, peeled and halved
  • Juice of 1/2 lemon
  • 1 pot full spinach
  • Zest of 1/2 lemon
  1. In a small sauté pan, cook the shallots in extra virgin olive oil until tender
  2. Add the lemon juice and a little bit (maybe 1/4 cup) of water to the bottom of a pot and bring to a soft boil
  3. Add the spinach and lemon zest to the pot and cover, reducing heat to a simmer
  4. When the spinach wilts, add the shallots and cover again for a minute or two
  5. Serve immediately with the entrée

No comments:

Post a Comment