| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Fresh spinach |
| 33 |
ml |
Olive oil |
|
|
Garlic |
| 1/4 |
c |
Dried tomatoes |
INSTRUCTIONS
1. Clean spinach. Place in a covered sauce pan with water still clinging
to the leaves.
2. Heat some water and refresh dried tomatoes. Cut into slivers.
3. Heat olive oil (from marinated tomatoes) in a small frying pan. Peel
several cloves of garlic, slice them into 2 or 3 pieces and smash them with
a heavy coffee cup or by pounding them with the flat of a wide knife.
Coarsely chop the slightly crushed garlic. Add garlic to the hot oil and
brown it. Remove from heat.
4. Cook the spinach. If the spinach is fresh and young, cook it until just
wilted. If the spinach is older, cook it a bit longer.
5. Pour the oil and garlic over the spinach. Sprinkle the tomatoes over it
and add a small amount of salt and pepper. Toss the spinach to mix.
Difficulty : easy. Precision
: measure ingredients.
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