This little spinach side is quick, easy, and very tangy. It only takes about 5 minutes to toss together. It’s the perfect complement to a rich, savory main course because it adds a fresh zing that wakes up your mouth. And can I just say, the sauce is a-ma-zing when spooned over rice or noodles. I served it with Garlicky Stuffed Portobellos, and let me tell you, a bite of mushroom, meat, and spinach together was pure heaven.
1 bag baby spinach
zest of 1/2 lemon
juice of 1/2 lemon
3 TBS white wine
1 TBS cream cheese
3 TBS chicken stock
Pinch of salt
Generous amount freshly ground black pepper
Heat all ingredients (except for the spinach) in a skillet over medium heat. It won’t look very pretty at first:
When the cheese has melted, turn the heat down to low. At this point, I tested a couple leaves of spinach to see if it was going to be disgusting and inedible:
But it wasn’t!
Stir in the spinach until just wilted, about 1 minute, and immediately take off the heat.
The sauce is fresh and pungent and lemony–it’s delicious when spooned over rice or noodles. If it’s a little too strong for you, cut the lemon juice in half, but for my taste it was perfect.
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