Lemon - Thyme Spinach


A generous amount of lemon zest adds a touch of brightness to sautéed spinach.


6 Tbsp. unsalted butter, softened

4 tsp. coarsely chopped fresh thyme
finely grated zest of 2 lemons
½ tsp. minced garlic
Kosher salt

2 lbs of fresh spinach (approx 1 kg)

Serves 8


In a small bowl, combine the butter, thyme, lemon zest, garlic and a generous pinch of salt and mash with a fork or spoon until well blended.

Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or saute pan.

Season with ½ tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another ½ tsp. salt and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner.

Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.

Serve with Slow Roasted Beef Tenderloin and Double Mushroom Ragout for an exceptionally delicious, special meal.

Source:  Virginia Kromkamp, Dec 2011