Recipes from Greece :: Greek Vegetable Side Dishes
The Greeks do not limit themselves to spinach with this recipe. They choose from poppy leaves, mustard greens, dandelion greens, charlock, rock samphire and other greens. 1 1/2 lb. (one and a half lbs. ) fresh spinach
2 Tbsp. olive oil or canola (or other vegetable) oil
1 Tbsp. lemon juice
1/4 tsp. salt
Freshly-ground black pepper Wash spinach very thoroughly to remove all of the grit and remove stems; drain. Place spinach leaves and just the water that clings to them in Dutch oven. Cover and cook until tender, 7 to 8 mins.; drain thoroughly. Shake oil, lemon juice and salt in tightly covered jar; toss with spinach. Sprinkle and distribute with pepper. Yields 6 servings.
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