1 tablespoon (15 ml) olive oil
2 lbs (900 g) fresh spinach leaves, washed and trimmed
1/2 recipe lemon confit (recipe follows), cut into 1/4 in (5 mm) wedges
12 Greek-style or other oil-cured black olives, halved and pitted
Grating of fresh nutmeg
Salt and freshly ground black pepper
Lemon Confit
4 large lemons
1/2 cup (125 ml) sugar
3 whole cloves
Goes great with scallops dish and you might like to try it as an accompaniment to poultry also. The recipe for the lemon confit makes twice as much as needed for the spinach recipe, and you can serve the remainder with seafood, poultry, and any roasted meat, much like a relish or chutney.
In a large skillet heat the olive oil over high heat. Add the spinach, stirring and turning it over until it wilts, about 2 to 3 minutes. Mix in the olives and the lemon confit and season with the nutmeg, salt, and pepper.
Serves 6 to 8.
Lemon Confit
Place the whole lemons in a small stainless steel saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes. Drain and cut each lemon into 8 wedges. In the same saucepan combine the sugar with 1 cup (250 ml) water and bring to a boil, stirring to dissolve the sugar. Add the lemon wedges and the cloves to the sugar syrup and simmer over low heat until the lemon skins are tender, about 15 minutes. Let cool, and then place the lemon wedges and the syrup in a covered jar or container. They will keep refrigerated for two to three weeks. Allow two wedges per serving.