Try chef Cat Cora's recipe for blanched greens, a side dish from her complete seven-day menu.
Servings: Serves 4
  • 1 pound spinach
  • 1 Tbsp. kosher salt
  • 1/4 cup olive oil
  • 2 cloves garlic , peeled and thinly sliced
  • 3 to 4 Tbsp. fresh lemon juice (about 1 to 2 lemons)
  • Kosher salt and freshly cracked black pepper
  • Directions
    Heat a large sauté pan over medium-high heat. Add the olive oil. When it is hot, but not smoking, add the garlic and cook until it is lightly browned. Add the spinach and sauté until wilted, for 1 to 2 minutes. Add half the lemon juice and toss. Taste to see if you'd like more lemon juice or salt. Finish with freshly ground black pepper.


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