Greek cuisine · Vegetable Dishes

Braised Spinach in Olive Oil

Leaf spinach braised in olive oil with onion and spring onion, seasoned with dill and lemon.

Ingredients · for 4 servings

• 1 kg leaf spinach (fresh or frozen)
• 1 onion
• 1 bunch spring onions
• 3 garlic cloves
• 80 ml olive oil
• 1 bunch dill
• 2 lemons
• Salt, pepper

Instructions

1. Wash the spinach several times in cold water, remove tough stems and roughly chop the leaves; if using frozen spinach, thaw completely and squeeze out.
2. Finely dice the onion, slice the spring onions into fine rings and chop the garlic.
3. Warm the olive oil in a wide pot and sauté the onion and spring onions over medium heat for 6 min. until soft, adding the garlic in the last minute.
4. Add the spinach in batches and let it wilt over high heat for 4–5 min. while turning.
5. Season with salt and pepper and braise uncovered for another 5–6 min. until the released water has evaporated and only the green-tinted olive oil remains in the pot.
6. Fold in the chopped dill, season with the juice of one lemon and serve lukewarm with wedges of the second lemon.