- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g pine nut
- 2 garlic clove, crushed
- grating of nutmeg
- 1 tbsp sherry vinegar
- 2 x 500g bags spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
To serve, toss the cooked spinach into onion mix and season generously.
Try it with winter greens
TASTY KALE WITH BACON Follow the recipe to the end of step 1, adding 8 rashers chopped streaky bacon to the pan with the pine nuts. Trim and shred 800g kale, then boil in salted water for about 4 mins until just tender. Drain, season generously, then toss with the tasty onion mix.