The Spring spinach crop has started at Nichol's and it is DELICIOUS. I swear there is something different and wonderful about their spinach, and I'm not the only one who thinks so. I have seen it on the menu at Vie in Western Springs as well, and Chef Virant does not mess around with his fresh produce.

It is so good, I almost hate to overcook it or fuss with it too much. I find that a simple wilt in a hot pan is the perfect application for this tender yet textured green.

• 2 Tbsp extra virgin olive oil
• 3 scallions, chopped
• 1 bunch spinach
• 1 Tbsp fresh lemon juice or white wine vinegar
• Salt & freshly ground pepper to taste

Pluck the leaves off of the stems and place them in a salad spinner. Wash in cold water and drain 3 times. Spinach grows in sandy soil, and even a speck of sand can ruin your dish. Once the spinach is nice and clean, heat a large saute pan (make sure it has a lid) over medium-high heat.  Pour in your olive oil and add the scallions with a pinch of salt & pepper. Let the scallions cook for 1-2 minutes and then add the spinach to the pan. Add another pinch of salt & pepper. Toss the spinach to coat it lightly with the olive oil and then cover for a scant 1-2 minutes. Remove the cover and stir. Add lemon juice or vinegar and taste. Adjust seasonings & serve immediately.