Ingredients

4 servings

　　3 tablespoons butter, cut into small pieces

　　Zest and juice of 1 lemon

　　3 tablespoons capers, drained and chopped

　　2 tablespoons chopped fresh thyme leaves, stripped from 4 to 5 sprigs

　　2 1-pound sacks triple-washed spinach

　　Salt and freshly ground black pepper

　　

Step 1

Heat a large skillet over low heat. Melt the butter and add the lemon zest, capers, and thyme and let it hang out for 10 minutes, stirring occasionally.

　　

Step 2

Pick the tough larger stems from the spinach leaves and coarsely chop up the spinach. When you are ready to eat, raise the heat to medium and add the lemon juice to the pan. Add piles of spinach, turning it with tongs in the lemon-caper butter to wilt it in, then add more. When all of the spinach is in the pan, season it with salt and pepper and turn off the heat. Serve immediately.

　　Rachael Ray's 30-Minute Get Real Meals