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A Recipe from Our Cookbook: Kim’s Spinach

October 21, 2010
Yummy and fresh.

Fresh and delicious.

In Welcome to Michael’s, Michael divulges that Kim likes to eat her spinach cooked this way, plain and simple with a little lemon. Michael likes to add butter. No surprises there!

Kim’s Spinach

Serves 4

  • 2 pounds fresh spinach leaves, tough stems removed
  • Sea salt and freshly ground black pepper
  • Juice of 1 lemon
  • 3 tablespoons melted salted butter or extra-virgin olive oil (for Michael’s portion, not Kim’s!)

Wash the spinach in a deep sink filled with cold water, splashing the water to agitate the leaves and remove any dirt. Wash as many times as necessary until the water is absolutely clear. Do not dry.

Place about 1/4 cup water in a 12-inch sauté pan over medium-high heat. Add the wet spinach leaves. Season with salt and pepper to taste and continue to cook, tossing frequently, for about 4 minutes, or until just wilted.

Remove the spinach from the heat and, using a spatula, push out the excess liquid. (You can also cover and tilt the pan to drain.)

Transfer to a serving plate, add the lemon juice, and season with more salt and pepper to taste. If using, pour the melted butter or olive oil over the spinach and toss to coat. Serve warm or at room temperature.

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