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 Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
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.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
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.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.