Monday, August 1, 2011

Spinach Sautéed with Butter and Lemon

Up until now, I've always sautéed spinach in olive oil. I decided to try butter this time. I also decided to try tearing the spinach into somewhat smaller pieces to make it easier for Liam and Annika to eat.

Spinach leaves, torn
Butter (a couple tablespoons)
Lemon juice (a tablespoon or so)
Coarse salt, to taste
Freshly ground black pepper, to taste

Melt the butter in a large skillet or biggish pot over medium heat. Add the spinach, lemon juice, salt, and pepper. Cook until spinach is just wilted.

This was tasty. Steve liked it especially well.

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