I’ve had a request for the recipe for Max’s favourite spinach, but I’m ashamed to say it ain’t much of a recipe…I just chucked it together and it tasted good, so hooray!
I don’t usually do much with spinach, except sometimes make spinach and feta filo parcels when I come across good filo pastry (hard to find here). I just assumed that the kiddies didn’t like it. However, Max ate it for lunch at kindy a couple of weeks ago, and came home declaring that he liked spinach, and when could we have it for dinner?
So, here is the recipe for Max’s Favourite Garlicky Buttery Lemony Spinach:
Spinach – thawed, if frozen; wilted and squeezed dry if fresh (I used frozen)
Clove of garlic
Lemon juice to taste
Salt and pepper
Sprinkle of nutmeg
– Melt a knob of butter in a saucepan. Toss in the spinach and stir to distribute the buttery goodness.
– Continue to cook over a medium heat, then add a little milk, to stop it drying up.
– Add the finely chopped or crushed clove of garlic, and keep stirring for a couple fo minutes to cook the garlic (raw garlic makes me nauseous).
– Add a squeeze or two of lemon juice to taste: the spinach should be buttery and garlicky with just a hint of lemon. Not only does the lemon taste good, the vitamin C in it also helps your body to absorb the iron from the spinach.
– Season well: VERY IMPORTANT. Even if you usually avoid adding salt to your child’s food, this is one time when you need to throw that rule out the window if you want your kiddie to eat it. Unseasoned spinach is VERY BORING (even I think so). So, season and taste to your liking.
– Just before serving, add the nutmeg and another nobble of butter to get it all gleaming and rich and delicious.
– Note: don’t cook too long – you want the spinach a lovely vivid green, not a limp greenish weedy mess. And, try not to have too much liquid, although you do want it to be moist, not dry. Somewhere in between is perfect. Some toasted pinenuts would be yummy sprinkled on top, too.
I hope this helps to spread the joy of spinach a little further around the world. Long live spinach!