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Spinach with Lemon Dressing (Horta)
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1/2 pounds fresh spinach
tablespoons olive oil or vegetable oil
tablespoon lemon juice
/4 teaspoon salt
Freshly−ground black pepper
Wash spinach very thoroughly to remove all of the grit and remove stems; drain. Place spinach leaves
and just the water that clings to them in Dutch oven. Cover and cook until tender, 7 to 8 minutes; drain
thoroughly. Shake oil, lemon juice and salt in tightly covered jar; toss with spinach. Sprinkle with
pepper.
Yields 6 servings.
Spinach with Lemon Dressing (Horta)
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