Day Nine: Lemon Spinach

THIS is my idea of a vegetable heaven! Fresh and fast and flavorful!

The inspiration for tonight came from this morning's visit to the farmers market. My favorite stop is to see Charles, a farmer in his late 70s, old and frail enough that I always breathe a sigh of relief when he returns each spring. Charles is a bit bent over but still spry, his eyes a bit bleary with cataracts but still sparkle for regular customers.

I came home ruby-red spears of rhubarb and a huge bag of fresh spinach, dirt still on the roots, leaves deep in color, deep in flavor.

The recipe comes from a favorite cookbook, French Food at Home by Laura Calder, one I turn to again and again for spare and simple -- and delicious -- food. I'll make this again soon -- trying supermarket spinach and halving the fat.

Active time: Maybe 10 minutes? (mostly washing spinach leaves)
Time to table: Maybe 20 minutes?
Serves 2

1 pound fresh spinach
1 tablespoon unsalted butter
1 tablespoon olive oil
Grated zest of a lemon
Salt and pepper

Clean spinach well, drain but allow droplets to remain. Heat butter and oil over medium heat in a large, deep skillet with a cover. Add spinach in a big heap. Cover and let cook 3 minutes. Uncover and continue cooking, stirring occasionally until spinach wilts and water evaporates. Remove from heat. Add lemon zest. Season and serve.

Per Serving: 182 Cal (63% from Fat); 9g Protein; 14g Tot Fat; 10g Carb; 7g Fiber; 356mg Calcium; 5mg Iron; 169mg Sodium; 15mg Cholesterol, Weight Watchers 4 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.