Italian spinach

Italian spinach

By
From
Fabulous Food, Minus the Boombah
Makes
Enough for 16 parmesan crisps
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 big handfuls baby spinach leaves, well washed
1 tablespoon extra-virgin olive oil
1 garlic clove, finely chopped
salt and freshly ground pepper
parmesan cheese shavings

Method

  1. Blanch the spinach in a large saucepan of boiling water for 1 minute, then drain thoroughly and squeeze out as much excess water as you can.
  2. Heat the oil in a frying pan over a low– medium heat. Add the garlic and sauté gently for about 1 minute, taking care not to let it brown. Add the spinach, stir until heated through and until any moisture has evaporated. Remove the pan from the heat and season to taste with salt and pepper. Leave to cool a little, then chop the spinach neatly. Top each parmesan crisp with a spoonful of spinach and finish with a parmesan shaving.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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