Ingredients

Serves 4

　　1/4 cup extra-virgin olive oil

　　2 medium lemons

　　2 pounds curly spinach

　　

Step 1

Put olive oil in a small bowl. Grate rind of 1 lemon to get 2 teaspoons zest. Squeeze lemon to get 3 tablespoons lemon juice. Stir zest and juice into oil.

　　

Step 2

Wash spinach well, discarding any tough stems. Bring 1 inch of salted water to a boil in a large pot. Add spinach, toss, and cook until just wilted. Drain off any liquid. Toss with lemon oil. Add salt and freshly ground black pepper to taste. Remove skin and pith of remaining lemon and slice thinly. Garnish spinach with lemon slices.

　　Reprinted with permission from Cooking 1-2-3 by Rozanne Gold. © 2003 Stewart, Tabori & Chang