Prep Time:
10 Minutes
Cook Time:
1–2 Minutes
Makes:
4 Servings
If you're looking for a quick and delicious vegetable recipe, it doesn't get any simpler than this. Start to finish, you're looking at maybe ten mintues in yuor kitchen and the result will stun your guests.
INGREDIENTS
½ Cup Panko Breadcrumbs
2 Tbsp Extra Virgin Olive Oil
⅛ Tsp Kosher Salt
Pinch Ground Black Pepper
1 Lb. Fresh Spinach Leaves, Stems Mostly Removed, Washed Thoroughly
2 Tbsp Unsalted Butter
3 Large Cloves Garlic, Finely Chopped
2 Small Shallots, Finely Chopped
½ Tsp Lemon Zest
2 Tsp Lemon Juice
Kosher Salt and Ground Black Pepper, to Taste
DIRECTIONS
- Toss Breadcrumbs, oil, salt, and pepper in mixing bowl and lay out on cookie sheet.
- Bake at 350 F until crumbs are uniformly golden brown. Set aside.
- Add butter to a hot soup pot. Once butter beings to foam, add garlic and shallots. Push around with tongs until gragrant (about 20 seconds), then add spinach in batches, moving with tongs constantly until the spinach fully wilts.
- Add lemon zest and juice. Add salt and pepper to taste.
- Divide into 4 portions. Top each portion with 2 Tbsp toasted breadcrumbs. Serve immediately.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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