Recipe - Spinach à l'étuvée

Recipe - Spinach à l'étuvée

I'm spending some time with my middle grandson this weekend and he loves good food as much as I do.  We loved our lunch today which included this . . . 

Spinach steamed in a small amount of water, and seasoned with lemon and olive oil. 2 servings Preparation 5 min  Cooking 5 min 80 calories per serving  Ingredients 280 g spinach 11 cups 1 pinch salt [optional] 0.1 g 1 tbsp extra virgin olive oil 15 mL 1 tsp lemon juice, freshly squeezed 1/4 lemon Before you start Don't be surprised: the original volume will be considerably reduced after cooking. Method Prepare the spinach. Wash and drain rapidly and transfer to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Avoid overcooking otherwise the spinach will become brownish. Transfer the spinach to a colander, press to remove excess water, then put into a salad bowl. Sprinkle with oil and lemon juice. Serve.