LEMON- THYME SPINACH
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6 Tbs unsalted butter, softened
4 tsp coarsely chopped fresh thyme
2 tsp lightly packed finely grated lemon zest
½ tsp minced garlic
kosher salt
2 lbs stemmed spinach (from 2½ lb. bagged spinach or 5 lb. bunched spinach)
1. In a small bowl, combine butter, thyme, lemon zest, garlic and a generous pinch of salt and mash with a fork or spoon until well blended.
2. Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté 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. 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.
Servings: 8
Nutrition Facts
Amount Per Serving
Calories 103
Calories From Fat (77%) 79
Total Fat 9.09g
Saturated Fat 5.54g
Cholesterol 22.90mg
Sodium 90.85mg
Potassium 639.27mg
Carbohydrates 4.36g
Dietary Fiber 2.61g
Sugar 0.51g
Net Carbohydrates 1.75g
Protein 3.37g
WW Points: 3.5
Cooking Tips
*Make ahead tip: You can make the butter mixture up to 2 days ahead (cover and refrigerate), and you can wilt the spinach up to 2 hours before dinner. Reheat it gently with the butter before serving.
Recipe Source: Fine Cooking
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