Spinach Gremolata

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Ingredients

4 cups Fifth Season baby spinach

3 de-germed garlic cloves, finely minced

Zest of one lemon

1 tsp lemon juice 

1/2 cup olive oil

1/2 tsp kosher salt

1/4 tsp pepper, more to taste

Pinch of chili flakes — optional

 | 
 | 

Ingredients

4 cups Fifth Season baby spinach

3 de-germed garlic cloves, finely minced

Zest of one lemon

1 tsp lemon juice 

1/2 cup olive oil

1/2 tsp kosher salt

1/4 tsp pepper, more to taste

Pinch of chili flakes — optional

Ingredients

4 cups Fifth Season baby spinach

3 de-germed garlic cloves, finely minced

Zest of one lemon

1 tsp lemon juice 

1/2 cup olive oil

1/2 tsp kosher salt

1/4 tsp pepper, more to taste

Pinch of chili flakes — optional

Directions

Spinolata can be made in a food processor, or simply chop up the ingredients and stir it up in a bowl — your choice! Some people prefer to remove stems. I don’t unless the stems are extensive. 

By Hand: 

Place chopped spinach, garlic, lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. If you want a looser consistency, add a little more oil. Add a pinch of chili flakes for heat if desired.

Using a Food Processor:

Place garlic in a food processor and pulse until chopped. Add oil, salt & pepper, and lemon juice. Pulse again, until uniformly combined but not too smooth. Add spinach and lemon zest. Pulse again. Taste and adjust salt and lemon juice. Add a pinch of chili flakes for a touch of heat. Add more oil for a looser consistency. Don’t over-process. The spinolata should be coarsely chopped. 

Notes

1. Store in a sealed jar in the fridge for up to one week.

2. Use the best olive oil possible to elevate the taste.