Spinach is delicious if well-prepared. The French usually do it with cream (crème fraiche), 
but this is kind of fattening. The Tuscanians prepare it plain with a dash of lemon juice, which is not bad but a little - plain. The Chinese prepare it in soup (light and delicious) or braised with ham, chicken slices and/or Chinese mushrooms (a delice, but too much work). I do it with roasted garlic, olive oil and a dash of lemon juice :-).
Wherever possible I try to use young spinach leaves. I first wash and drain (very well) my spinach (a lot of it as it diminishes enormously when cooked) and put it aside. Then I heat up a generous amount of olive oil in a big casserole and start to brown at least 3 large cloves of garlic (finely sliced). When you smell the fragrance of roasted garlic, dump in the spinach (in 2 batches if necessary). Do not overcook the spinach. All the nutrients are safeguarded this way. Squeeze in some lemon juice before serving. Salt and pepper to taste. Goes well with roasted lamb, grilled fish etc.
but this is kind of fattening. The Tuscanians prepare it plain with a dash of lemon juice, which is not bad but a little - plain. The Chinese prepare it in soup (light and delicious) or braised with ham, chicken slices and/or Chinese mushrooms (a delice, but too much work). I do it with roasted garlic, olive oil and a dash of lemon juice :-).Wherever possible I try to use young spinach leaves. I first wash and drain (very well) my spinach (a lot of it as it diminishes enormously when cooked) and put it aside. Then I heat up a generous amount of olive oil in a big casserole and start to brown at least 3 large cloves of garlic (finely sliced). When you smell the fragrance of roasted garlic, dump in the spinach (in 2 batches if necessary). Do not overcook the spinach. All the nutrients are safeguarded this way. Squeeze in some lemon juice before serving. Salt and pepper to taste. Goes well with roasted lamb, grilled fish etc.
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