Lemon Spinach with Pancetta & Walnuts
450g spinach
50g butter
2 tablespoons walnut oil
100g pancetta, chopped
1 garlic clove, chopped
100g walnut halves
Grated rind and juice of 2 lemons
Remove the stalks from the spinach, wash and then dry in a salad spinner.
Heat the butter and oil in a large frying pan with the pancetta, garlic and walnuts.
Cook until the pancetta is crisp, garlic golden and the nuts are toasted.
Add the spinach, lemon juice and lemon rind to the pan. Cook the spinach for 2 minutes over high heat , stirring all the time.
Remove from the heat and keep warm until ready to serve.
Sounds as if it tastes good. Looks as though it needs a cook. Pity. I’d have to find one.
I am at the other end of the scale…. cooking for myself!
I wish you would come to my house and cook for me!!
Dianne, there is nothing better than cooking and sharing a meal with friends. I’ll pack my bags….!
That sounds great, GM. I usually saute greens in olive oil with a bit of crushed red pepper, salt, and pepper . . . I bet the walnuts would add a delicious crunch and the lemon would brighten it all up.
I love when I post a recipe and everyone adds in options and ideas. By the end of the day I come away with more recipes to try!
Oh I make this but found that pecans or almonds and the addition of cranberries or sultanas greatly alter the flavour and for the better 😀
XO
WWW
Mmm – good recipe and interesting suggested amendments by www too.
BWT, make it three days in a row and it will taste different! 😉
WWW, I lurve pecans and cranberries and have both, so I’ll have a go at that!