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This is very forgiving and keeps while sitting in the pan on the stove until you’re ready to reheat it and serve.Serves six.
ingredients
2-1/2 lb. baby spinach
3 Tbs. olive oil
4 scallions, trimmed and sliced, white and green parts separated
Kosher salt and freshly ground black pepper
1 Tbs. lightly packed finely grated lemon zest (from about 1 large lemon)
1/8 tsp. freshly grated nutmeg
how to make
Rinse and drain the spinach. (You needn’t dry it completely; clinging droplets of water are fine.) Heat the olive oil in a large, deep Dutch oven or wok over medium heat. Add the scallion whites and cook, stirring, until they start to soften, about 1 minute. Pile in the spinach and cook, turning with tongs so it gets evenly heated. (You’ll need to add the spinach in stages; as it heats, it will shrink.) Once all the spinach is in the pan, cover and cook, stirring occasionally, until all the leaves have wilted and released their liquid, about 2 min. Uncover the pan, increase the heat to high, and cook, stirring occasionally, until the spinach is very soft, about 5 min. Remove from the heat and season with salt and pepper to taste. Just before serving, reheat gently, adding the scallion greens, lemon zest, and grated nutmeg. Drain briefly in a colander before serving.
From Fine Cooking 69, pp. 44-49
January 1, 2005
photo: Scott Phillips
