{"id":773,"date":"2009-03-18T06:49:01","date_gmt":"2009-03-18T14:49:01","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=773"},"modified":"2009-03-18T06:49:01","modified_gmt":"2009-03-18T14:49:01","slug":"spinach-with-scallions-and-lemon","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=773","title":{"rendered":"Spinach with Scallions and Lemon"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"font-style: normal; mso-bidi-font-style: italic;\">From<\/span><em> Fine Cooking<\/em><\/span><\/span><\/h1>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">2 lb. spinach, cleaned and chopped<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2 \u00bd TBSP olive oil<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">4 scallions, sliced, white and green<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and fresh ground black pepper<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span style=\"mso-spacerun: yes;\">\u00a0\u00a0 <\/span>parts separated<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 TBSP lightly packed lemon zest<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00bd tsp fresh grated nutmeg<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-size: small; font-family: Times New Roman;\">Heat the oil in a large Dutch oven or wok over medium heat.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add the scallion whites and cook, stirring, until they start to soften, about 1 minute.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Add the spinach, about 1\/3 at a time, as it wilts add the next 1\/3 etc.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Turn the spinach with tongs as it wilts so it heats evenly.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Once all the spinach is in the pan, cover and cook stirring occasionally until all the leaves are wilted.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Remove from the heat and season with salt and pepper to taste.<span style=\"mso-spacerun: yes;\">\u00a0\u00a0 <\/span>Just before serving add the scallion greens, 2 tsp. of the lemon zest, and nutmeg.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Allow to drain briefly, sprinkle the remaining lemon zest on top and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Fine Cooking \u00a0 2 lb. spinach, cleaned and chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 \u00bd TBSP olive oil 4 scallions, sliced, white and green\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and fresh ground black pepper \u00a0\u00a0 parts separated\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 TBSP lightly packed lemon zest \u00bd tsp fresh grated nutmeg \u00a0 Heat the oil in a large Dutch oven or wok over medium heat.\u00a0&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":227,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-773","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=773"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/773\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/227"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}