This delectable European-Italian lunch is gluten-free, egg-free, nut-free and soy free. It features baby spinach with a refreshing lemon and garlic flavor – sure to please!
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 27 mins of preparation time for 32 mins of total time – easy
🍽 4 servings – 192 kcal per serving
|
Serving
219g |
Fat
16g |
Sat. fat
5g |
Sodium
181mg |
|
Carbs
9g |
Fibers
4g |
Sugars
1g |
Proteins
5g |
INGREDIENTS
- 24 oz baby spinach
- 2 lemons
- 3 tbsp olive oil
- 4 cloves of garlic
- 2 tbsp butter
TOOLS
- 1 knife
- 1 wooden spoon
- 1 squeezer
- 1 skillet pan
- 1 lid
- 1 plate
STEPS
Peel and chop the garlic.
Squeeze the lemons with a squeezer to get lemon juice.
Put the butter and olive oil in a skillet pan and turn on the heat. Add the chopped garlic and fry over low heat for 20 minutes, stirring occasionally with a wooden spoon. Then add the baby spinach and lemon juice. Stir again with a wooden spoon, then cover with a lid. Cook for 5 minutes, then remove from the heat and remove the lid.
Transfer to a plate.
It’s ready to be served !
