Ingredients
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3 tablespoons canola oil
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2 (10 oz) boxes frozen chopped spinach
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1 teaspoon ground nutmeg
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1 lemon
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1 zucchini, sliced
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2 cloves garlic, chopped
Steps
1
Heat 1 tbsp oil in a large skillet, add the spinach and cook, stirring. Add the nutmeg, salt and pepper. Drain in a colander. Use the back of a spoon to push out as much moisture as possible.
2
Zest the lemon, cut in half and juice.
3
Heat the remaining oil in the wok and sauté the zucchini with the lemon zest and garlic, stirring for 3 min on high heat. Add the spinach and 2 tbsp lemon juice and cook for 2 more min.
Tips
This recipe calls for frozen spinach, but you can also use fresh. Prepare 2 (9 oz) packages of microwave-ready fresh spinach according to package directions and add to the recipe during step 3.
