1 bu. fresh spinach1 Tbsp. butter 1 tsp ground cumin 1 tsp lemon or lime juice salt & pepper, to taste

Wash spinach and drain, leaving some water clinging to the leaves. Cook on medium until wilted (about 5 minutes). Drain & rinse the spinach with cold water; squeeze out excess. Melt butter in the saucepan, then add cumin and spinach and saute for a few moments until fragrant. Season with citrus juice, salt, and pepper. Serve immediately.

Submitted by member Catherine Browning, adapted from Lucy Waverman's Fast and Fresh Cookbook