Lemon-Thyme Spinach

Lemon-Thyme Spinach
Photo by Scott Phillips


  • 2 lb. stemmed spinach (from 2-½ lb. bagged spinach or 5 lb. bunched spinach)
  • Kosher salt
  • 4 tsp. coarsely chopped fresh thyme
  • 2 tsp. lightly packed finely grated lemon zest
  • 6 Tbs. unsalted butter, softened
  • ½ tsp. minced garlic

In a small bowl, combine the butter, thyme, lemon zest, garlic, and a generous pinch of salt and mash with a fork or spoon until well blended.Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or sauté pan. Season with 1/2 tsp. salt. Turn the heat to medium high and cook, st...

View full recipe at Fine Cooking


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