For 4 servings

Prep and cook time: 10 min

Difficulty: easy

Cannot be frozen


400 g | 14 oz | 10 cups baby spinach leaves

3 tbsp olive oil

4 cloves garlic, roughly chopped

sea salt

freshly ground black pepper


1 Wash the spinach leaves under cold running water. Drain well and briefly pat dry with kitchen paper, leaving some of the water clinging to the leaves.

2 Heat half of the olive oil in a large wok or high-sided saute pan set over a moderate heat.

3 Add half of the garlic, saute for 30-40 seconds until starting to colour, before adding half of the spinach leaves.

4 Continue to saute for 1-2 minutes, stirring and tossing occasionally, until wilted. Tip out onto a plate.

5 Repeat steps 2-4 for the second batch of spinach.

6 Combine the spinach on a platter before serving.