Stewed spinach

1. The leaves of fresh green spinach are well washed under running water. Then we lay them out on a paper or clean kitchen towel, letting them dry thoroughly. If frozen spinach is used in briquettes or in a vacuum bag, it is not necessary to defrost it before cooking. It is enough to simply increase the period of its extinguishing by about 3 times to add time for defrosting the leaves. We remove the spinach stalks that are too hard, and we simply tear the very large leaves with our hands.

2. Peel the garlic from the husk, disassemble it into cloves and rinse. Next, cut the garlic cloves into thin plates.

3. In a frying pan with high sides (you can use a wok frying pan), pour olive oil and heat it. As soon as the oil warms up enough, we throw garlic crushed into plates into it and fry it over medium heat until slightly brown and characteristic aroma for a couple of minutes, stirring constantly. Then add the washed and dried spinach leaves. For about half a minute, fry the spinach over medium heat, constantly stirring with garlic. Then reduce the heat, cover the pan with a lid and simmer all together over moderate heat for about 4-5 minutes.

4. Remove the pan from the heat, season the spinach with sea salt and chopped chili pepper (you can remove the seeds if you don't want too spicy). Sprinkle with lemon juice and mix well.

Stewed spinach should preferably be served hot immediately. It will be an ideal side dish for chicken, meat or fish. Stewed spinach also goes well with other types of side dishes, such as rice, pasta and other vegetables.

Bon appetit!