Spinach with Lemon Confit and Olives

Unicorn (unicron@prodigy.net)
Mon, 10 Aug 1998 15:46:06 -0400

Today's "Elegant but Light" dish goes great with our scallops dish
(tomorrow's recipe) 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.

Spinach with Lemon Confit and Olives

1 Tbs (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

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

4 large lemons
1/2 cup (125 ml) sugar
3 whole cloves

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.