Easy Sauteed Lemon Spinach

There is certainly nothing wrong with the classic wilted spinach side dish, but there is plenty of room for improvement. My version uses the smart taste of lemon. When in season, I prefer to use Meyer lemons (my favorite) because of their sweetness and gorgeous color. Their peel is what makes them standout. Compared to the average lemon, Meyer lemon peel is far less pithy, and therefore less bitter.

This recipe can be found in my third book Back to the Family: Food Tastes Better With Ones You Love (Thomas Nelson).

SAUTEED SPINACH WITH LEMON
Makes 4 servings

1½ tablespoons extra virgin olive oil (I prefer Lucini brand.)
½ small white onion, diced
1 shallot, minced
1 clove garlic, minced
1 tablespoon lemon zest (prefer Meyer lemons when in season)
2 pounds baby spinach
1 lemon, juiced
Salt and freshly ground black pepper to taste

Place a large sauté pan over medium-high heat and add the olive oil. When hot, add the onion and cook until translucent, 1 to 3 minutes.

Add the shallot and garlic, cooking 1 minute and stirring constantly.

Add the lemon zest and spinach, cooking 1 to 2 minutes, or until the spinach wilts.

Add the lemon juice and sauté for an additional minute. Season with salt and pepper and serve immediately.