Categories: March

Ingredients

• 900g spinach leaves (not baby leaf), washed
• 3 tbsp extra-virgin olive oil
• grated zest of 1 small orange, plus 2 tbsp orange juice
• 2 tbsp pine nuts, toasted

Directions

1. Cook the spinach briefly, in batches, in a very large, dry frying pan over a high heat in just the water clinging to the leaves. Keep turning until just wilted. Tip into a colander over the sink and squeeze out as much excess liquid as possible.

2. Whisk the olive oil, orange zest and juice, some sea salt and lots of black pepper and toss with the spinach. Scatter with the pine nuts to serve.

Email to a friend | Print this recipe | Back