Spinaci Olio e Limone

Spinach with Oil and Lemon

This is one of the best ways of using an oil and lemon dressing. The oil gives a certain softness, and the sharpness of the lemon brings out the flavour of the vegetable.

Serves 4

600g (1 lb 5 oz) spinach
3 tbsp extra virgin olive oil
Juice of 1/2 a lemon
Salt and pepper to taste

Wash the spinach thoroughly and leave whole, removing only the toughest stalks. In a large saucepan bring 5cm (2 inch) of salted water to the boil, then add the spinach and cook for two minutes (less if the leaves are small and tender). Drain immediately and pour over it the oil mixed with the lemon juice. Add lots of freshly ground black pepper, and serve.

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