We find that the kids are more likely to eat spinach when it's chopped and not "stringy." Their word. Not ours.
Recipe information
Yield
Makes 4 servings
Ingredients
Olive oil
2 garlic cloves, halved
4 large bunches fresh spinach
Pinch of salt
Half a lemon
Preparation
Step 1
Heat some olive oil in a large pot over medium-high heat. Add garlic; swirl for 1 minute, just until fragrant.
Step 2
Remove garlic and add spinach and a generous pinch of salt. Cook, cutting the leaves with kitchen scissors as they wilt.
Step 3
When the spinach has wilted, transfer it to a platter, and squeeze the juice from lemon over it.
