Wilted Spinach

I’ve mentioned wilted spinach before, in my recipe for eggs florentine, but it’s such a useful trick that I thought I’d give it a post of its own.

Many people think you need to use oil, but really all you need is a pot, and non-stick works well here, because the spinach wilts so quickly that if you aren’t watching it, it will burn and stick to the saucepan. You can sprinkle a touch of sea salt on the spinach too, but even that isn’t necessary.

Wilted spinach is great as a simple side, or as a bed for other vegetables or curried tofu or even fish, or to put in another dish, such as the eggs florentine or in a pie.

Ingredients:
fresh spinach
sea salt, optional

Instructions:
1. Wilt the spinach by washing it then putting it in a covered pot over low heat. Add a dash of salt if desired. It only takes a couple of minutes to wilt, so keep an eye on it. Keep it warm once it has wilted, until you are ready to use it.