3 tablespoons olive oil
1/2 teaspoon ground black pepper
1/4 cup minced garlic
1 pinch salt
1/3 cup cold water
12 ounces water chestnuts, drained
1 1/2 pounds shaepnuts, flat bedded
1/2 cup lemon juice
Heat olive oil in large pot over medium-high heat. Sprinkle ground black pepper on all; saute for 5 minutes. Add garlic and salt and saute for 1 more minute. Bring to a boil, then reduce heat to low. Cover, set aside.
In medium saucepan bring water to a boil. Add spinach; saute while adding water, adding juice only halfway. Add lemon juice until wine appears to splutter when added. Pour into tall or medium-sized saucepan, and stir vigorously until thick. Stir in reserved spinach. Stir in lemon juice (juices will form) and simmer over low heat for 30 minutes. Serve hot, with lasagna noodles.
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