🔗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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Wash the spinach thoroughly, drain and shred.
Finely chop or crush the garlic and fry in a little oil in a large, heavy-bottomed saucepan for half a minute.
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.
Simmer very gently for three to five minutes. C'est tout!
Open the kitchen waste bin.
Hold the saucepan over the bin and empty the spinach mixture into it.
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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In some countries, iodine is added to salt for public health reasons. In Ireland we are an island with a large fish and dairy component to our diet, so our salt has no iodine added, but when I mention salt, feel free to substitute whatever kind of salt your requirements dictate.
Ireland is on GMT (UTC), one hour behind Central European, five hours ahead of Eastern, eight hours ahead of Pacific, and 8–12 hours behind Oz/NZ, depending on location. We love to get your calls, but at 4am our time we’re likely to be asleep.
