Skip to main content
Epicurious
Self

Spinach with Olive Oil and Lemon

By Lesley Porcelli

4.3

(13)

This recipe originally accompanied Monte Cristo Chicken.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

12 ounces fresh baby spinach
1 tablespoon olive oil
Juice of 1/4 lemon

Preparation

  1. Add spinach to boiling water; cook 1 minute. Drain; wring out. Toss with oil and salt. Add lemon juice; toss again.

Nutrition Per Serving

Nutritional analysis per serving: 334 calories
13.7 g fat (3.7 g saturated)
6.5 g carbs
2.1 g fiber
42.2 g protein
#### Nutritional analysis provided by Self
TagsSpinachLeafy GreensVegetableSideDinnerVeganVegetarianDairy FreeGluten FreeNut FreeQuickEasySelf
Read More
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.