2 teaspoons extra-virgin olive oil, divided
2 teaspoons finely shredded lemon peel, divided
2 cloves garlic, thinly sliced, divided
1 pound packaged fresh washed baby spinach, divided
1/4 cup reduced-sodium chicken broth, divided
1/8 teaspoon salt
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add half of the lemon peel and half of the garlic to skillet. Add half of the spinach, tossing quickly to combine. When spinach starts to wilt, add half of the broth. Continue cooking and tossing until spinach is wilted. Transfer to a serving bowl. Cover and keep warm. Repeat with the remaining oil, lemon peel, garlic, spinach, and broth. Sprinkle wilted spinach with salt, tossing quickly to combine. I like to grate or shred fresh parmesan cheese on top right before serving.
This recipe is shared the week of January 7-11, 2019
on radio stations: NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com
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