← Nouns Cooking · Italian

Ingredients

• 1 kg fresh spinach, washed, thick stems removed
• 3 tbsp extra virgin olive oil
• 2 cloves Garlic, thinly sliced
• 1 pinch Chilli flakes (optional)
• ½ Lemon (optional)
• Salt

Method

1. Pile the wet spinach into a large pot over medium heat, cover and let it wilt in its own water for 2–3 min, turning it once with tongs.
2. Tip into a colander and press gently with a spoon to drain off most of the liquid.
3. Warm the oil in a wide frying pan over medium heat with the garlic and chilli for 1 minute, until the garlic is just turning golden.
4. Add the spinach and a pinch of salt and toss for 2–3 min, until coated in the oil and piping hot. Squeeze over a little lemon and serve.

Tips

• 1 kg of fresh spinach shrinks down to about four small portions, so don’t be alarmed by the pile.
• Leftovers make a great filling for omelettes or folded into ricotta for pasta.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano BBC Good Food