https://www.thekitchn.

com/recipe-lemon-ginger-spinach-242881

Easy Lemon-Ginger Spinach

Not only is this easy weeknight side packed with light, refreshing flavors from
lemon and ginger, but it also goes with everything.

YIELD
Serves 4

INGREDIENTS

2 tablespoons olive oil

1 heaping tablespoon grated peeled fresh ginger
1 1/2 pounds baby spinach
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice

INSTRUCTIONS

Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add
the ginger and cook, stirring constantly, until fragrant, about 30 seconds.

Add the spinach in 2 to 3 batches, along with the salt and pepper in the first
batch. Use tongs to toss the leaves after each addition. Cook, stirring
occasionally, until wilted, 3 to 4 minutes. Remove from the heat and stir in the
lemon juice.

RECIPE NOTES

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.