Spinach sans croûte

Yeah, spinach

Patsy Yorke

A plate of stir-fried spinach and ground pork

This recipe is for spinach lovers everywhere. Its simplicity belies its flavour.

My sister and her husband were admiring these pages (flattery gets you everywhere), and thought I might like to have this one. The basic recipe is Patsy’s, with some additions of Bob’s (you might be able to detect his influence). You should nevertheless go and stay at the gîte they run at the Lac Perdu 🔗 near Puivert in the Aude.

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Serves 0. Prep time: 5 minutes. Cooking time: 5 minutes.


Ingredients

  • 500 g spinach [preferably the Swiss Chard variety with big flat white stalks and reddish tinge]
  • 3 cloves organic garlic [or to taste]
  • extra-virgin olive oil [or, if you prefer, just an extra virgin (Not a lot of those around--Ed.)]
  • 2–3 tbsp spring water
  • pinch of ground black pepper
  • pinch of sea salt
  • Juice of 1 freshly-squeezed lemon

Method

  1. Wash the spinach thoroughly, drain and shred.

  2. Finely chop or crush the garlic and fry in a little oil in a large, heavy-bottomed saucepan for half a minute.

  3. Add the spinach, along with two or three tablespoons of water. Add pepper, salt, and lemon juice to taste. Stir thoroughly and bring to the boil.

  4. Simmer very gently for three to five minutes. C'est tout!


Serving

For those who aren't organoleptically challenged enough to like spinach…

  1. Open the kitchen waste bin.

  2. Hold the saucepan over the bin and empty the spinach mixture into it.

  3. Now throw away the saucepan, in case you inadvertently use it for your favourite chili, curry or chocolate orange fudge.


Patsy says you may wish to add your own caveat (especially if you like fish).


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