Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.We serve this spinach at work with a little roasted quail or sometimes with grilled halibut with a dressing of preserved lemons spooned over the top. I can eat a big bowl of it just on its own, though!
200g/7oz young spinach leaves
40g/1 oz unsalted butter
1 finely sliced large red chilli, including seeds
A good pinch of sea salt
Wash the spinach well under cool running water, being sure to remove any grit that may be hiding there.
Place a large pot over a medium heat and, once warm, add the spinach. There is no need to add anything to the pan, as the water clinging to the leaves is enough to let the spinach wilt. Once the spinach is just soft, remove the pan from the heat and pour the spinach into a colander.
Allow to cool to room temperature. Once the spinach is cool enough, squeeze out as much water as possible – it is easiest to use your hands to do this.
Place a pan large enough to hold the spinach comfortably over a fairly low heat. Add the butter and, once it has melted, add the spinach and chopped chilli. Allow the spinach to become warm, stirring once or twice to mix in the chilli well.
Remove from the heat and season with salt (spinach likes salt, so don't be mean), then serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments