SIMPLE SUMMER SPINACH
We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.
Provided by Jenny Rosenstrach
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat some olive oil in a large pot over medium-high heat. Add garlic; swirl for 1 minute, just until fragrant.
- Remove garlic and add spinach and a generous pinch of salt. Cook, cutting the leaves with kitchen scissors as they wilt.
- When the spinach has wilted, transfer it to a platter, and squeeze the juice from lemon over it.
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