Spinach with garlic, lemon and chilli

Spinach with garlic, lemon and chilli

By
From
A Year In My Kitchen
Serves
4

I love all vegetables (with the possible exception of okra), but spinach is the one that I am totally devoted to. To me, it is equally appealing eaten hot and at room temperature, and I often crave a mouthful of its inky goodness. This side dish goes with many things, but I particularly like it with simple grilled white fish and pan-fried veal or chicken.

Ingredients

Quantity Ingredient
1kg spinach
60ml extra virgin olive oil
2 garlic cloves, peeled and sliced
1/2 medium red chilli, deseeded and finely sliced
sea salt
freshly ground black pepper
1/4 lemon, juiced

Method

  1. Wash your spinach really well in a couple of changes of cold water. If using young spinach, there is no need to remove the stems. If using bigger spinach leaves, cut out the slightly tough central stem. Shake the leaves dry.
  2. Cook the spinach in several batches in a large sauté pan with just the water clinging to the leaves after washing until only just wilted, then drain in a colander to remove excess liquid. Wipe the pan dry.
  3. Heat the extra virgin olive oil in the sauté pan and add the garlic and sliced chilli. Tip the spinach into the pan and add a generous pinch of salt. Toss to mix – the spinach will look vibrant and glossy with its coating of olive oil.
  4. Squeeze over the lemon juice and add a grinding or two of pepper. Serve immediately.
Tags:
seasonal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again