Spinach with Lemon (Spinaci al Limone)

Name: Spinach with Lemon
Yield: 2
Cuisine: Italian
Ingredients: 1½ tablespoons extra virgin olive oil, plus extra for drizzling (30ml); 1 clove garlic, crushed; 250g baby spinach, washed and dried well (9oz); Salt flakes, to taste; 1 tablespoon lemon juice, more or less to taste (20ml)

I love Italian spinaci al limone, a classic side dish of silken green spinach leaves seasoned simply with olive oil, garlic, salt and lemon juice. I love it with pan-fried john dory, but it’s a great accompaniment to just about anything. Spinaci al limone also makes a delicious quick dinner tossed through freshly cooked pasta and topped with plenty of grated parmesan cheese. In which case I enjoy a glass of fiano with it, like the rich Vespa Bianca Terra from Puglia. Depending on the size of your pan, you may need to add the spinach in batches as each lot wilts a little to make room for more. Don’t be limited to just spinach with lemon, use this recipe to cook any leafy greens including cime di rapa, cavolo nero, chicory or silver beet (Swiss chard).

Serves 2 as a side dish

Ingredients

1½ tablespoons extra virgin olive oil, plus extra for drizzling (30ml)
1 clove garlic, crushed
250g baby spinach, washed and dried well (9oz)
Salt flakes, to taste
1 tablespoon lemon juice, more or less to taste (20ml)

Method

Place oil and garlic in a large, high-sided frying pan over low heat.
Cook for a few minutes until aromatic.
Add spinach and a generous pinch of salt, cover and cook for 5 minutes or so, stirring frequently, until thoroughly wilted.
Cover and set aside to keep warm if need be.
Just before serving, stir in half the lemon juice, taste and add more salt or lemon juice if needed.
Place spinach with lemon in a bowl, add an extra drizzle of oil and serve hot or at room temperature.