Holy Thursday Spinach


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Holy Thursday Spinach

Holy Thursday is, of course, the day commemorating the Last Supper and the institution of the Eucharist. A custom was popular in many European countries that greens should be eaten on this day, coming no doubt from the Jewish meal of bitter herbs. The day is sometimes called Green Thursday. Among the Pennsylvania Dutch, spinach and dandelion greens are still eaten on Holy Thursday to prevent spring illness which probably came from Germany where it was an ancient belief. This was probably considered tonic after the weeks of Lent. Vitamins for a body that had been underfed and needing nutrients to fight off viruses. Whatever the reason spinach is good and good for you!


1 ½ Pounds Fresh Baby Spinach Leaves

2 Tablespoons Olive Oil

6 Chopped Garlic Cloves

2 Teaspoons Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Tablespoon Butter

Squeeze of Lemon

Rinse the spinach well in cold water to make certain it is extremely clean. You don’t want to eat sand and grit. Spin the washed leaves in a salad spinner. In a large pot heat the olive oil and sauté the garlic over a medium heat for 1 minute. Make sure that the garlic is browned. Add all of the spinach, the salt and pepper to the pot. Toss with the garlic and olive oil. Cover the pot and cook for 2 minutes. Uncover the pot, turn the heat on high and cook for another minute. Stir with a wooden spoon. You want the spinach to be wilted. Using the wooden spoon, lift the spinach to a serving bowl and top with the butter and a squeeze of fresh lemon. Serve hot! Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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