Tuesday, February 24, 2009

Lebanese Spinach and Oil

I got this recipe from a book called "Lebanese Mountain Cookery" by Mary Laird Hamady. It is such a refreshing and simple treatment for fresh spinach. I added some garlic to the recipe and some fresh red currants. I was at Trader Joe's in the morning and could not resist the fresh currants, and I just added them to the spinach at the last minute.
1/4 cup olive oil

1 cup roughly chopped red onion

1 clove of garlic, minced

1 pound fresh spinach

Salt and freshly ground pepper

Juice of one lemon

Red currants (optional, but tasty and pretty-toasted pinenuts and golden raisins would also be good

Heat the oil in a saute pan and add the onion and garlic, saute over low heat until they are softened.

Wash the spinach and leave it a bit damp to help steam the leaves.

Add the spinach to the saute pan and wilt the spinach, remove from the heat.

Add the lemon juice, salt, pepper, and red currants.

Serve slightly chilled or at room temperature.

No comments: