Best ingredients picture ever 🙂
A post for those of you who would like to try cooking fresh spinach. It’s very easy and tasty as long as your spinach is fresh. Right now it’s in season – buy a big bunch because it will shrink to about 1/432th of it’s original size.
Chop off the soiled ends and part of the stalk. Some people will prefer to remove most of the stalk as this is the bitter part. I left quite a bit of stalk since I don’t mind the taste. It’s fine to eat the stalk in any case. Incidentally, I am not quite sure if it is safe to eat raw spinach – there seem to be opposing views on the matter.
Wash your leaves well. Heat some oil (and optional garlic) in a pan. Since you’ll be adding wet leaves it is best not to let it get too hot to avoid it spraying. Place your leaves in the pan and turn/stir them often until they wilt. This tends to happen quite suddenly. Add salt and pepper to taste. Serve with olive oil and balsamic vinegar. Not that canned crap that popeye eats :p