Tender and crisp, warm spinach leaves tossed in hot olive oil and fresh lemon juice. The flavors are absolutely perfect together. I’ve been making this recipe for years and it is my favorite way to eat cooked spinach. I was surprised the other day when I noticed that I hadn’t posted it yet. So, I snapped a quick picture of my plate the other night at dinner. I served this with some leftover chicken and it was a quick and easy dinner on a busy night.
My kids are not fans of this dish. As they have told me numerous times; they like spinach in salads, soups, and smoothies, but not all by itself. Oh well, it just means more for my husband and me! COOKING TIP: The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it, leaving it tender and still a bit crisp. The whole process takes just a few minutes total.
