This week I am going to have to post and run because we are heading out of town for the holiday weekend. We get Good Friday and Easter Monday off here in Germany and my husband and I usually try to squeeze a little mini-break into the 4-day weekend. This year we are off to the Champagne region of France to drink a little bubbly. I will report back.
But in the meantime, we’re making spinach this week. Spinach is one of my favorite vegetables and we eat it rather often around here. To be honest though, I can’t remember the last time I tried a new spinach recipe. Come to think of it, I can’t remember the last time I tried a recipe for spinach period. Usually I just throw it in a pan with some garlic and olive oil and call it a day. But this week, French Fridays with Dorie has us cooking up Lemon-Steamed Spinach, and I was looking forward to giving it a try.
Dorie’s spinach recipe is hardly more involved than my usual preparation. She tosses her uncooked spinach with olive oil and lemon zest before throwing it into a steamer. The whole recipe took about 5 minutes from start to finish.
Instead of plain spinach I used a bag of salad greens which was composed of baby spinach, rucola, and beet greens. We paired it with lamb and potato gratin. All in all it was an absolutely delicious meal and this week’s recipe was an incredibly quick and easy side which we will use again.