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This spinach saute will go with just about anything, including pasta. Serve any cooking juices that are left over from the spinach and lemon as they will be super-tasty. Because the spinach leaves are not cooked in water, you do not end up with a soggy green sludge!


  • 225g bag of ready to use baby spinach leaves

  • 25g of salted butter

  • Juice of ½ a lemon

  • 2 cloves of garlic

  • A pinch of freshly grated nutmeg

  • Sea salt and freshly ground black pepper


  • 1.

    Place a large saucepan on a high heat and peel the garlic and crush finely.

  • 2.

    Add the butter and wait until it melts before adding the crushed garlic and then the spinach leaves.

  • 3.

    Stir until all the leave are coated in butter and then add the lemon juice and a pinch of salt and pepper. turn off the heat and cover with a lid or plate.

  • 4.

    Leave for 5 minutes the spinach will be slightly wilted. Serve warm with the liquid that is remaining at the bottom of the pan.

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