Spinach with Lemon-Caper Butter

1. 1

   Heat a large skillet over low heat.

2. 2

   Melt the butter and add the lemon zest, capers, and thyme and let it hang out for 10 minutes, stirring occasionally.

3. 3

   Pick the tough larger stems from the spinach leaves and coarsely chop up the spinach.

4. 4

   When you are ready to eat, raise the heat to medium and add the lemon juice to the pan.

5. 5

   Add piles of spinach, turning it with tongs in the lemon-caper butter to wilt it in, then add more.

6. 6

   When all of the spinach is in the pan, season it with salt and pepper and turn off the heat.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.