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Recipe for May 1, 2011
Every week we offer a recipe using what’s available at the market. For the first market of the season it’s often the hardest to do because, depending Nebraska’s weather, it might be feast or famine. The chilly days and nights bring us spinach for the start of this season.
1 pound spinach leaves*, preferably Savoy, tough stems removed 2 tablespoons olive oil 2 teaspoons fresh lemon juice 1 teaspoon kosher salt Freshly ground black pepper Pile the spinach in a large bowl that will fit into your microwave oven. Cook it in the microwave on high power for 25 to 30 seconds, until it is just warm but not wilted. Toss the spinach with the oil, lemon juice, salt, and pepper to taste. Cook for 30 to 60 seconds, until the spinach is wilted and its volume has reduced by less than half. It will be hot but not so cooked that it starts to throw off liquid. Serves 2
From cooking in the moment - A Year of Seasonal Recipes – Andrea Reusing - 2011
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