Steamed spinach

Steamed spinach

By
From
The Beef Club
Serves
4
Prep
10 mins
Cooking time
5 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
600g fresh spinach leaves
150ml olive oil
fleur de sel
1 bulb garlic, (optional)

Method

  1. Wash the spinach by immersing the leaves in water to remove any dirt. If the leaves are really large, remove the stems. Drain well.
  2. Heat a little oil in a frying pan and wilt the spinach in small quantities. Drizzle with olive oil using a spoon. Sprinkle with a little fleur de sel and serve.
  3. You can keep a few attractive raw young spinach leaves for a garnish or decorate the dish with an oven-roasted garlic bulb.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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