In theory, this is a great recipe. However when it comes to seasonings, I found it flawed. First of all, I used lemon pepper instead of crushed pepper. That was purely subjective because my dinner guest doesn't like red pepper. I followed the recipe to the letter and when it was done, I found it very bland and dry. I added more olive oil, Badia coarse garlic powder and parsley (a saving grace for any meal), some fresh basil a dash of lemon juce and more lemon pepper. I then put the burner on simmer for 30 minutes while we had cocktails. This brought all of the flavors together and it was perfect. I plated it on a bed of collards rather than spinach. Again, purely subjective. The bitterness of the collards was the perfect compliment to the sweetness of the lemon.
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In theory, this is a great recipe. However when it comes to seasonings, I found it flawed. ...