Spinaci al Burro Agro

• 1 kg curly spinach
• salt and pepper
• 100 g butter</

After you have thoroughly cleaned the spinach, bring a pot of lightly salted water to the boil. Blanch the spinach for 4-5 minutes. Drain but do not squeeze out any additional liquid.

Put the butter in a pan and melt until it is foaming. Add the lemon juice and some salt and pepper. Put the spinach on to plates, pour the butter on top and sprinkle with Parmesan.