Italian Skillet Spinach


This takes less than 5 minutes! Barb L

Serves: 2-4


1 ½ Tbsp Flying Olive Butter or Lemon Extra Virgin Olive Oil

1 tsp grated lemon zest

1 tsp dried oregano, crumbled

Pinch of crushed red pepper flakes

Pinch of salt

9-10 ounces of spinach, prewashed

3 Tbsp water


In a small bowl, stir together the Flying Olive Extra Virgin Olive Oil, lemon zest, oregano, red pepper flakes, and salt

In a large nonstick skillet, using two utensils, cook the water and spinach, a handful at a time, over medium-high heat until wilted and tender. Toss the spinach constantly while it wilts. Remove from the heat.

Stir in the zest and oregano mixture. Toss to combine. Serve.

Submitted by Chuck L.