Ingredients:
3 Tablespoons capers drained and chopped
|
Directions:
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.
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 spinach.
When all of the spinach is in the pan, season it with salt and pepper and turn off the heat.
Serve immediately. |