- 250g large leaf spinach (not baby)
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 2 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful small shallots, peeled
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 garlic clove, peeled but left whole
Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.