Lets just ignore the snow on the daffoldils today shall we? Here's a recipe by Hugo Arnold for Food & Wine Magazine. Shot by Cliona O'Flaherty and styled by yours truely x
WILTED SPINACH WITH LEMON ZEST & CRISPY CAPERS
2 tbsp olive oil
1 kg spinach
2 lemons
2 tbsp salted capers, well soaked
salt and freshly ground black pepper
Heat the oil in a large saute pan or wok.
Add the spinach, season with salt and pepper and toss in the hot oil until just wilted.
Scoop out of the pan onto a serving plate and sprinkle the lemon zest over.
Gently squeeze the capers and saute briefly in the remaining oil until just coloured and crispy. Sprinkle over the spinach and serve.
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