Dorie Greenspan’s Spinach

This is a great, easy way to make spinach: you season the baby spinach kind of like a salad, tossing it with salt, pepper, olive oil, and lemon zest. Then you are supposed to steam it, but I just put a cover over the Corningware casserole, and cooked on low until it wilted.

This is from the mind of Dorie Greenspan, and it is in her new book.

And, while we are on the topic of interesting ways to make vegetables that are kind of salad-ish, I also liked (but took no photo!) this butternut squash recipe from Abraco’s chef Elizabeth Quijada.

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2 Responses to “Dorie Greenspan’s Spinach”

  1. Julia @ Mélanger Says:

    Oh my gosh, I just got this book yesterday. Have been flicking through starting with the dessert section this morning (of course!). Another beauty of a book from Dorie. Will have to check out this spinach recipe!

  2. pragmaticattic Says:

    Thanks, Julia!

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