Sautéed spinach and chilli

Sautéed spinach and chilli

By
From
Meat
Serves
4
Photographer
Dean Cambray

This is such a popular side dish at La Luna Bistro that I can never take it off the menu. The secret is to use top-quality olive oil and to heat it from cold, very slowly, with the aromatics. This allows the oil to become infused with their flavour, which won’t happen as successfully if they are cooked too quickly over too high a heat.

For an Asian-inspired variation, add half a tablespoon of chopped ginger to the oil with the garlic and chilli. Once the spinach has wilted, stir through two tablespoons of ketjap manis.

Ingredients

Quantity Ingredient
3 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
1 long red chilli, seeded and finely sliced
500g baby spinach leaves
salt
freshly ground black pepper

Method

  1. Pour the oil into a large heavy-based frying pan and add the garlic and chilli. Heat very gently, so the garlic and chilli slowly release their flavours into the oil. Once the garlic begins to turn a pale gold, add the spinach leaves to the pan. Use tongs to turn the leaves around in the oil until completely wilted. Season to taste and serve straight away.
Tags:
Meat
Adrian
Richardson
La
Luna
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