Spinach with olive oil and lemon
The Italian way with greens: boil, dress, eat. Works with spinach, chard, whatever the garden gives you.
What you need
- A colander full of spinach leaves, washed
- 2 tablespoons olive oil
- Half a lemon
- Salt
How to make it
- Drop the spinach into boiling salted water for two minutes.
- Drain well and press out the water with the back of a spoon.
- Dress with the oil, lemon juice and a pinch of salt while still warm.
- Eat warm or at room temperature, next to anything.
Grow it, cook it
Spring cabbage sown now feeds you in April, when the garden has nothing else to give.
See cabbage seeds