spinaci con olio
for 6
2 kg spinach
Maldon salt and freshly ground black pepper
extra virgin olive oil
Carefully pick through the spinach, leaving the stalks. just trim off any tough parts. Soak in cold water to wash off grit and mud. Rinse well.
Bring a large saucepan of water to the boil. Add 2 tablespoons of salt and the spinach. Cover and cook for 2 minutes. Drain and allow to cool until you can handle it. Squeeze out excess water gently with your hands.
Spread the spinach out on a serving plate and liberally season with freshly ground black pepper and Maldon salt. Pour over extra virgin olive oil and toss so that the spinach is coated. Serve as part of an antipasti.