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Baby Spinach with Scallions & Lemon


Serves six.

This is very forgiving and keeps while sitting in the pan on the stove until you’re ready to reheat it and serve.

  • 2-1/2 lb. baby spinach
  • 3 Tbs. olive oil
  • 4 scallions, trimmed and sliced, white and green parts separated
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. lightly packed finely grated lemon zest (from about 1 large lemon)
  • 1/8 tsp. freshly grated nutmeg

Rinse and drain the spinach. (You needn’t dry it completely; clinging droplets of water are fine.) Heat the olive oil in a large, deep Dutch oven or wok over medium heat. Add the scallion whites and cook, stirring, until they start to soften, about 1 minute. Pile in the spinach and cook, turning with tongs so it gets evenly heated. (You’ll need to add the spinach in stages; as it heats, it will shrink.) Once all the spinach is in the pan, cover and cook, stirring occasionally, until all the leaves have wilted and released their liquid, about 2 min. Uncover the pan, increase the heat to high, and cook, stirring occasionally, until the spinach is very soft, about 5 min. Remove from the heat and season with salt and pepper to taste. Just before serving, reheat gently, adding the scallion greens, lemon zest, and grated nutmeg. Drain briefly in a colander before serving.

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 140, Fat (kcal): 7, Fat Calories (g): 60, Saturated Fat (g): 1, Protein (g): 5, Monounsaturated Fat (g): 5, Carbohydrates (mg): 21, Polyunsaturated Fat (mg): 1, Sodium (g): 590, Cholesterol (g): 0, Fiber (g): 9,

Photo: Scott Phillips

This recipe has too much scallion. I used 4 very small scallions and found that it over powered the taste of the spinach and the lemon.

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