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Ingredients
- 1 navel orange
- 1 tbsp. olive oil
- 2 bag spinach
- 1/4 tsp. salt
- Orange peel strips
Method
- From orange, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice.
- In 5- to 6-quart saucepot, heat oil and grated orange peel on medium-high until hot.
- Add spinach, in 2 to 3 batches, cooking and stirring about 3 minutes or until spinach begins to wilt and it all fits in saucepot.
- Cover and cook 2 minutes longer, stirring once.
- Remove saucepot from heat; stir in orange juice and salt.
- Garnish with orange peel.
