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.