Spinach with garlic

Spinach is one of those things most children dislike. If not all of them. Did any of you like spinach when it was served as mush at nursery or in the school canteen? I didn’t like it either.

Then again, I disliked lots of other delicious dishes that I now adore. Unfortunately, the word adore is no accident. I like eating a little too much.

Or perhaps simply too much.

There will be plenty of food today. I hope it all works out. The plan includes pasta, definitely with bacon, perhaps some variation on carbonara. But that’s the main course. For a starter, there will be grilled prawns, which have been marinating in wine and spices since noon (there will definitely be a recipe, definitely as soon as they turn out edible ;). And to go with the prawns as a starter, so they aren’t too „dry” from the electric grill, spinach seems the perfect match to me.

Absolutely perfect spinach. With garlic, cooked in butter, and of course not the mush that canteens treat children to, but lightly sautéed leaves, wonderfully tender and fragrant. Perfectly green (which, as usual, my photos don’t capture, so you’ll have to take my word for it). I recommend it. Not only to accompany prawns, of course, but simply as a great addition to dinner.

At a glance:

Preparation time: 6 – 7 minutes

Serves: it depends how much you make and what you’re serving it with; generally, two generous handfuls of fresh spinach leaves make a fairly small portion for one person

How many calories: pure goodness; it could have kilotonnes of them and it would still be worth eating

Ingredients for perfect spinach:

• fresh spinach leaves (a few handfuls)
• 1 level tablespoon of butter
• 1 teaspoon of olive oil
• 2 – 3 cloves of garlic
• freshly ground black pepper
• salt

Recipe for spinach with garlic and butter:

I washed and drained the spinach leaves (they can still be slightly wet).

In a medium saucepan, I heated a tablespoon of butter and a teaspoon of olive oil. I added the crushed, finely chopped garlic to the hot fat in the pan. I stirred gently and, after about 30 seconds, added the spinach leaves.

I stirred and sautéed the leaves over medium „heat” (on my induction hob, 5 on a scale of 1 – 10) for about 3 – 4 minutes. Finally, I added a little salt and some freshly ground black pepper. I mixed thoroughly. The dish is ready. Enjoy!