Pick the spinach leaves off the branches, wash several times, changing the water, drain. Boil a lot of salted water, soak in a handful of spinach for about 1 minute, remove with a skimmer, put into a sieve. Do the same with the remaining spinach, always adding handfuls. Drain very well, then keep in the refrigerator. Place the spinach either in a deep dish or in individual plates. Each guest can season it with olive oil and lemon juice to taste.
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2 lbs early spinach
1 glass good quality olive oil
3 lemons
salt, pepper from the peppermill
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10
mn
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10
mn
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This Italian recipe is a favorite of vegetable and olive oil lovers and can be served with a white Cassis wine.
