Wilted Spinach

from Hoppin' John's Charleston, Beaufort & Savannah

The lowcountry has long been renowned for the vast variety of greens that are grown here. In this recipe, spinach is wilted in a little olive oil at the very last minute.

2 tablespoons extra-virgin olive oil
2½ pounds fresh, cleaned spinach leaves
Fresh lemon juice, salt, and freshly ground black pepper


Just before serving, place a large Dutch oven over high heat and add the olive oil. Dump all of the spinach in at once, quickly stir-frying the greens. As soon as all of it is wilted, remove from the heat, season to taste with the lemon juice, salt, and pepper, and serve immediately.

Serves 6