SERVES 4 AS A SIDE DISH
- 250g spinach leaves (weight without hard stems)
- 1 clove garlic, crushed
- 1 ½ tablespoons olive oil
- Juice of ¼ to ½ a lemon
- Salt and pepper
- 25g butter, cut into pieces
- 2 tablespoons blanched almonds, coarsely chopped
In our supermarkets we get very young spinach with very thin small stems – these you do not need to take off. Wash the leaves and drain well. In a large saucepan heat the garlic in 1 tablespoon of the oil, stirring until the aroma rises, then put in the spinach with only the water that clings to the leaves. (If you have bought them in a bag ready washed, pour about 5– 6 tablespoons of water in the pan.)
Put over high heat with the lid on until the water begins to boil then lower the heat and steam for about 2– 3 minutes, until the leaves wilt.
Add a good squeeze of lemon, the butter, cut into pieces, and some salt and pepper and stir well until the butter melts.
In a small frying pan, sauté the almonds in the remaining ½ tablespoon of oil. Serve the spinach hot, sprinkled with the almonds.