Lemon Spinach by Elaine Lavin ’11
“This can only be made in Erdman.”
Ingredients:
- Dinner plate piled with as much fresh spinach as it can hold
- Lemon wedge from the fridge
- Pat of butter
- Olive oil
Cook this using a pan over a hotplate. Try to clean the pan as best you can before cooking.
Directions:
1. Turn the hotplate on and set it for 12. Add a dash of olive oil and between half and the whole pat of butter.
2. While waiting for the pan to heat up and the butter to melt, remove the seeds from the lemon wedge.
3. When the butter has melted, turn down the heat 9 and add the spinach.
4. Squeeze the lemon wedge over the pan to get out as much juice as possible. Once you’ve juiced the lemon, add it to the pan.
5. As the spinach begins to cook and wilt, stir the contents on the pan to make sure it cooks evenly.
6. Spinach cooks VERY quickly so you’ll soon have a wilted green mass. Dump it onto your plate and enjoy!
Optional add ins: a dash of garlic powder and/or black pepper after adding the lemon. But this spinach has plenty of flavor from the lemon alone.