Skip to main content
Epicurious
Self

Spinach with Olive Oil and Lemon

By Lesley Porcelli

4.3

(13)

This recipe originally accompanied Monte Cristo Chicken.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

12 ounces fresh baby spinach
1 tablespoon olive oil
Juice of 1/4 lemon

Preparation

  1. Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.

Nutrition Per Serving

Nutritional analysis per serving: 334 calories
13.7 g fat (3.7 g saturated)
6.5 g carbs
2.1 g fiber
42.2 g protein
#### Nutritional analysis provided by Self
TagsSpinachLeafy GreensVegetableSideDinnerVeganVegetarianDairy FreeGluten FreeNut FreeQuickEasySelf
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.