COOKING TIME: 10 minutes
Sharp lemon juice and savoury garlic are suitably robust partners for the assertive flavour of spinach, and the combination makes a lively side dish for a light summer meal.
ingredients
serves 4
1 1/2 pound fresh spinach, trimmed and washed
1 1/2 teaspoons olive oil
1 medium onion, peeled and finely chopped
1 large clove garlic, thinly sliced lengthways
Freshly ground mixed peppercorns
2 teaspoons lemon juice
method
1. Blanch the spinach in a pan of boiling unsalted water for 1 minute, then rinse with cold water and drain, pressing with a wooden spoon to remove as much liquid as possible.
2. Heat the oil in a nonstick saucepan and cook the onion and garlic in it, uncovered, over a moderate heat for about 5 minutes. Add the spinach, cover and cook for about 4 minutes, stirring frequently.
3. Season the spinach with pepper and the lemon juice, and toss well. Turn it into a warm dish and serve at once.
For a richer dish, you can leave out the lemon juice, season the spinach with freshly grated nutmeg and stir in 2 level tablespoons of Gree yoghurt just before serving. This goes particularly well with steamed or grilled fish.
more information
Blanching the spinach rids it of excess bitterness and helps it to keep its rich green colour during cooking.
