Spinach Ladolemono is cooked spinach with olive oil and lemon juice, mixed with sauteed onion (I added some garlic). I had this dish at Macedonia restaurant in Salem and loved it!
According to a cook from Greece, Ladolemono is not a special sauce but just the Greek word for oil and lemon, where ladi is oil, and lemoni is lemon. There is no need to measure these ingredients just drizzle extra virgin olive oil and then squeeze a lemon and some pepper according to your taste but if you want to do it, 1/4 of each one will do great.Ingredients:
- 1 large onion, chopped
- 4-6 garlic cloves, chopped
- 2 TB extra virgin olive oil
- 10 -12 oz fresh baby spinach, washed
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh squeezed lemon juice
Heat the olive oil in a skilled a medium-low heat. Add the chopped garlic for a few minutes without burning them.
Add the onions. Turn the heat to low to caramelize the onions. Cook for 15 to 20 minutes or until the onions are tender, stirring occasionally until onions are golden.
While the onions are caramelizing, put the spinach in a medium pan at medium-low heat until it wilts.
When the spinach is ready, squeeze the liquid and chop it. Add the caramelized onions and pour over the olive oil and lemon juice.
Enjoy!
