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.
Spinaci Olio e Limone
- 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.