Greek Spinach with Lemon-Oil Dressing 2 pounds fresh spinach Salt and freshly ground pepper A few chives, chopped (optional) 1 sprig of fresh mint ΒΌ cup olive oil Juice of 1 lemon Lemon slices for garnish 1. Wash, drain, and trim the spinach. Put in an enameled pan without water, cover, and cook over medium heat until the leaves wilt (this method is called 'panning'), removing the lid several times during the first 5 minutes. Sprinkle with salt and pepper, chives, and mint. Stir with a wooden spoon, then cover and simmer gently 15 to 18 minutes until just tender. 2. Remove from the heat and transfer to a warm serving bowl. 3. Meanwhile, prepare sauce by mixing the oil with the lemon juice, using a fork or wire whisk. Pour the sauce over the spinach and garnish with lemon slices.
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