Spinach with Lemon Dressing (Horta)

The Greeks do not limit themselves to spinach with this recipe. They choose from poppy leaves, mustard greens, dandelion greens, charlock, rock samphire and other greens.

1 1/2 pounds fresh spinach
2 tablespoons olive oil or vegetable oil
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly-ground black pepper

Wash spinach very thoroughly to remove all of the grit and remove stems; drain. Place spinach leaves and just the water that clings to them in Dutch oven. Cover and cook until tender, 7 to 8 minutes; drain thoroughly. Shake oil, lemon juice and salt in tightly covered jar; toss with spinach. Sprinkle with pepper.

Yields 6 servings.