Seared beef with wild mushrooms & balsamic
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Garlic & shallot spinach
Serves 2
Easy
Prep:
Cook:
Sauteéing green veg lets you add loads of flavour and get ahead with your meal; when you're ready to serve, simply give the cooled veg a few turns in the hot pan
Skip to ingredients
- 250g large leaf spinach(not baby)
- 2 tbsp mild olive oil
- handful small shallotspeeled
- 1 garlic clovepeeled but left whole
Nutrition: per serving
- kcal135
- fat12g
- saturates2g
- carbs3g
- sugars3g
- fibre0g
- protein4g
- salt0.45glow
Method
step 1
Tip the spinach into a pan of boiling water. Leave until just wilted and bright green, then drain and cool under cold running water. Squeeze as much water as you can from the leaves. Can be done up to 1 day ahead.
step 2
To serve, heat the oil in a frying pan. Sauté the shallots for 5 mins or until tender. Add the garlic, fry for 30 secs, then toss in the spinach. Season, then stir until reheated.
