Spinach is one of the only vegetables that Katie will eat…and one of the only vegetables Nick will not. Go figure. I make a spinach souffle practically every holiday…the uber picky daughter will eat that over turkey, roast beef, pork or lamb. So even though I had a huge amount of baby spinach in the fridge while Nick was home on his college spring break, I decided to wait until he was back in the dorms before putting spinach on our menu. This Lemon-Steamed Spinach has got to be the simplest recipe in Around My French Table…once the water beneath your steamer starts to boil, you can have this dish on the table in less than five minutes. Dorie suggests using this as a base for a chicken, salmon or even a lobster entree…I may have to make this again when our FFwD group akes the Vanilla-Butter-Braised Lobster! Let’s hurry that one along in our queue.
The procedure is super speedy. Toss the 1 1/4 pounds of baby spinach (yes, it looks like a massive amount) with a tablespoon (or a wee bit more) of olive oil, the zest of one lemon and salt and pepper to taste. Add to the steamer of your choice (I had a steamer basket sitting on the bottom of my Dutch oven) and cook, covered, for just three minutes. Uncover and give it a stir and cook for up to another minute if needed. Voila! A healthy, vibrant side dish…perfect for you avid spinach lovers.
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