Épinards sautés à l’ail

Ingrédients

• 200 g spinach ((7 oz))
• 1 garlic clove
• 1 tsp vegetable oil

Préparation

1. 1

   If you use very large spinach leaves, you might want to roughly chop them and remove any thick stems. If using regular spinach with small leaves, or baby spinach, you can use it as is.

2. 2

   Finely dice or slice the garlic. Heat up a skillet or frying pan. Add some cooking spray or vegetable oil if you’re not using a non-stick pan.

3. 3

   Add the garlic to the pan, and saute for about 30 seconds. This helps remove some of the bitter taste from the garlic, and makes it milder and more pleasant to eat.

4. 4

   Then, add the spinach. Cook the spinach while stirring occasionally until it’s softened and completely wilted down. The spinach will also reduce drastically in size as it wilts. After a few minutes, it’s ready to serve.