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Great recipe! Even though it has the extra step, it's totally worth it. This was just like the sauteed spinach you would get at a nice steakhouse, without the price. Thank you!
I saw this in Cusine at Home. It looks yummy.
I loved it, used silverbeet (plenty in veg. plot at the moment). Would make it for myself but unfortunately having a hard time getting other family members to try a decent serve.
I used the baby spinach. I brought the water to boil in my pasta pan. Using the strainer insert I left the spinach in the water only long enough to wilt, I pressed out the excess liquid. I cooked the garlic in my iron skillet and when garlic was ready turned off the heat. The pan retained enough heat in order to heat the spinach through. It was wonderful. Thanks Barb.
I used silverbeet for this recipe, wilted it, drained and chopped it roughly then followed the recipe through each stage. Turned out to be the best silverbeet I have had. Will make this again for sure.