For 4 servings
Prep and cook time: 10 min
Cannot be frozenIngredients:
400 g | 14 oz | 10 cups baby spinach leaves
3 tbsp olive oil
4 cloves garlic, roughly chopped
freshly ground black pepperMethod:
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.