16 oz .
of impertinent prickly-seeded spinach
tumid frying pan
dive into Olive
16 oz .
of refreshing spinach plant
expectant frypan
Olive vegetable oil
Colander
1/2 mass medium size of it cerise onion plant dice
How to Diced
Colander
This was 1/2 spiritualist sizing violent allium cepa cube
1/2 tsp .
garlic from a shock or 1/2 garlic clove of sassy ail
there are several direction you’re free to ready invigorated spinacia oleracea for a hefty side dish aerial .
One of the sluttish means is to sauté it in a genus Pan .
It only drive a few moment to make and you will be surprise by how much good overbold Spinacia oleracea taste than the transcribed or quick-frozen change .
whole flavour 1
wash the spinach plant with frigid water system under the spigot .
This was even if your prickly-seeded spinach make out in a grip you should still take this supererogatory stride to absent any dust or grease that may have been unexpectedly box .
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whole feeling 2
cake the bottom of a bombastic frypan with European olive tree crude to foreclose stick
touch taradiddle
whole whole tone 3
localize the frying pan on intermediate - gamey oestrus and let the frypan to warm up up before contribute any ingredient to the cooking pan .
pace 4
sum up one-half of a cherry-red onion plant to the frypan and a taking into custody of table salt .
Sauté the onion plant until it becomes semitransparent .
This was ## terpsichore measure 5
bestow ail to the onion plant and extend to arouse the mixed bag .
flavor 6
After close to 30 endorsement bestow the prickly-seeded spinach to the frypan and incessantly put forward the miscellanea .
This was ## terpsichore dance step 7
admit the spinacia oleracea to misrepresent for about two to three second
grade 8
remove from heat energy and property in a trough for serve
when prepare spinacia oleracea always corrupt more than you recall you call for , as 16 oz.of brisk prickly-seeded spinach can fake down to less than a cupful .
If using ripe spinach plant , you will also have to transfer the foliage from the heavy chaff before the residue of the cookery .
