The Smarter Alecs might say this is simple – ‘Just buy it in Italy’ – and it is true that Italian fresh spinach holds its form and doesn’t cook into a mushy mess like some lesser breeds. But whatever type of spinach you can get your hands on, here are some tricks to get the best out of it.
- If you wash the leaves, dry them in a salad spinner as one thing you don’t need is extra moisture.
- Add a grating of fresh nutmeg, a squeeze of lemon and a pinch of sea salt.
- Cook the spinach till it’s just wilted, not beyond. Watch it! It turns in a matter of seconds.
- If the spinach gives off water as it’s cooked, pour it away.
Spinach – 450g/1lb
Extra virgin olive oil (or garlic olive oil) – 1 tblsp
Butter – a dollop
Nutmeg – freshly grated
Salt – a pinch
Lemon Juice – 1 tblsp
Now to make it perfectly…
Wash and drain the spinach well. Use a salad spinner to dry the leaves if you have one at hand. Get a deep non-stick pan and bring it up to a medium heat.
First melt the butter and then mix in the olive oil. Once mixed, add handfuls of spinach to the pan until everything is distributed evenly in the pan.
Add your lemon juice, grated nutmeg and salt. Mix through the leaves to get the flavor to spread around.
Now you have to be carefule: by mixing the leaves (or tossing it around like a professional), only cook the spinach until it’s just wilted. Immediately take off the heat and leave for a minute to stand.
Using tongs to gather the leaves will allow excess fluid to run off in the pan whilst serving. Serve and enjoy straight away.