Lemon Veal With Spinach Recipe

Name: Lemon Veal With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes; 3 Tbsp. oil; 1 large onion, chopped; 1/4 c. water; 1 Tbsp. lemon juice; 1/4 tsp. pepper; 1/2 tsp. crushed fennel seed; 3 green onions, chopped; 2 (10 oz.) pkg. frozen spinach leaves; 1 lemon, cut into 6 wedges

Servings: persons

1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes
3 Tbsp. oil
1 large onion, chopped
1/4 c. water
1 Tbsp. lemon juice
1/4 tsp. pepper
1/2 tsp. crushed fennel seed
3 green onions, chopped
2 (10 oz.) pkg. frozen spinach leaves
1 lemon, cut into 6 wedges

1
Brown veal in oil in a large heavy skillet.
2
Add chopped onion, cooking until onion is tender.
3
Pour off the fat.
4
Add water, lemon juice, pepper and crushed fennel seed.
5
Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally.
6
More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes.
7
Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. lean veal shoulder, well trimmed and cut into cubes, 3 Tbsp. oil, 1 large onion, chopped, 1/4 c. water, and more.

Yes, Lemon Veal With Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Veal With Spinach

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