Recipe from our kitchen to yours:
Lemon Zest Spinach
Spinach - grown locally, loved globally. We are doing lots with fresh spinach this spring. Here is one recipe we think is great for taste & nutrition. Spinach is a solid antioxidant provider ( 1/2 cups of cooked spinach has more than a day's supply of beta-carotene)
1 t. extra virgin olive oil
2 green (spring) onions, chopped including green portion
2 garlic cloves, minced
1 1/4 lb fresh spinach leaves: clean, dry & stemmed
1 1/2 T balsamic vinegar
3 t grated lemon zest
1 t sesame seeds, toasted
Heat olive oil in large stock pot over med heat. Add Onion & garlic, cooking & stirring until slightly softened (about 1 min)
Add spinach. Over pan tightly & cook stirring once or twice until all spinach is wilted & tender but still bright green, 3 - 5 mins
Remove from heat. Add vinegar & lemon zest. stir until well combined.
Transfer to serving plate & sprinkle with sesame seeds. Serve hot/cold.
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