As a child, I absolutely hated spinach. I can even recall the actual day that I first tried it. My sister had made a pretty large bowl of it, and was sitting on the coach eating it. Now that I think about it, it was kind of odd that she was even eating it. I don’t remember how it was seasoned, or how she had made it. Upon trying it, my face showed signs of “eww, how gross!”. Now that I’m older, and my taste buds have opened up, I’ve come to enjoy this vegetable. It’s jam packed with essential vitamins and minerals.
As per the last What’s Cooking Wednesday post, grilled stuffed chicken breast, I promised to share the recipe with you for its contorno, side dish, spinaci all’agro. It’s very simple, and very quick in comparison to the secondi. You can find this recipe on La Cucina Italiana Magazine’s website, or read the recipe below.
Please stay tuned for next week’s recipe which will be based on the dishes my family will be cooking for Easter! Yum! Here’s a hint: l’agnello. Do you know what it is?
This also concludes the operation of this blog on WordPress. What to learn more? Scroll down below for information on where I will now be blogging from!
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Spinaci all’agro
Spinach with Lemon
Ingredients
15 ounces baby spinach (12 cups packed)
1 lemon
2 tablespoons extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper
Instructions
Wash and drain spinach (do not spin-dry), leaving moisture on leaves for cooking.
Using a sharp vegetable peeler or paring knife, cut 2 long strips zest (about 1 inch wide) from lemon, avoiding white pith. Cut away any remaining pith from zest with a sharp paring knife. Cut zest into thin strips. Cut lemon into 4 wedges.
