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Recipe

Baby Spinach with Scallions & Lemon

Scott Phillips

Servings: six.

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

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 140
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 590
  • Carbohydrates (g): 21
  • Fiber (g): 9
  • Protein (g): 5

Preparation

  • 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.

Reviews

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Reviews

  • lasalette | 01/01/2008

    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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