Recipe from Fast and Fresh, by Lucy Waverman originally submitted by CSA member Catherine Browning
1 bag Spinach, washed and drained well
1 TB Butter
1 tsp ground Cumin
1 tsp Lemon or Lime Juice
Salt and Pepper, to taste
With a bit of water left on the spinach, cook over medium until wilted (about 5 minutes). Drain and 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.