Spinaci (spinach) alla padella (frying pan)
- Preparation Time10 mins
- Cooking Time30 mins
- Serves4
- DifficultyEasy
2 1/2 tbsp salt
4 (285g) bags spinach, washed, big stems removed, or 900g raw, roughly torn mustard greens (about 900g)
About 4 tbsp extra-virgin olive oil
15g thinly sliced garlic
Salt and freshly ground black pepper
Lemon wedges
1) Bring 4L of water to boil in a large pot with 2 1/2 tbsp salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water.
2) Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (they can be wrapped in clingfilm and refrigerated for up to a day).
3) Cut each ball in half and then in half again to chop up the spinach.
4) Place 4 tbsp of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 min or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 mins. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
Variations:
- Try adding some chopped anchovy with the garlic.
- For creamed spinach: substitute butter for half of the oil and add 240ml of double cream as you cook the spinach.
2) Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (they can be wrapped in clingfilm and refrigerated for up to a day).
3) Cut each ball in half and then in half again to chop up the spinach.
4) Place 4 tbsp of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 min or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 mins. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges.
Variations:
- Try adding some chopped anchovy with the garlic.
- For creamed spinach: substitute butter for half of the oil and add 240ml of double cream as you cook the spinach.
