NICE SPINACH BLEND OF SALAD AND VEGETABLE DISH (Popeye would be impressed as this is delicious with Olive Oil!)

adapted from a recipe in October's Everyday Food.....


Ingredients:
2 bunches of spinach
1 T. olive oil
2 cloves of garlic, minced
coarse salt & pepper
1 T. lemon zest
1 T. lemon juice
(use all ingredients to match your taste, I love olive oil, lemon zest & juice!)


In a large skillet, heat olive oil over medium-high.  Add garlic and cook, stirring until fragrant, 30 seconds.  Gradually add spinach, season with salt and pepper, and toss until wilted.  Add lemon zest and lemon juice, toss to combine.  Serve spinach alongside main dish.  Be careful not to over cook the spinach; keep it chewy. 


I made this in Brooklyn, NY for Vito & Monique and served it with a stuffed portobello mushroom dish.  I love this dish because it doesn't turn into a slimy pile of spinach on a plate.  That isn't poetic but it is truly descriptive of what happens to cooked spinach that gets ignored.


REFLECTION from 1973....Lee & I planted spinach in our first garden in Allen Park, Michigan (a converted back alley).  I was so excited with the large amount of spinach we cut from the garden that I was going to prepare and freeze in our new Gibson Freezer (now a mere 37 year old freezer in our Michigan basement.)  Oops, it cooked down to enough for one large family dinner.