Spinach, chilli & garlic from Polpo: A Venetian Cookbook (of Sorts) (page 222) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on April 24, 2015

    Spinach is briefly blanched and shocked, and is then drained and tossed into a skillet with hot oil, garlic, and chile flakes. A little salt and pepper, and that’s it. I didn’t add the splash of water called for to keep the spinach from sticking, as it didn’t appear it would stick at all. Consequently I did not have to squeeze out the water at the end, as the recipe states. Not much to look at, but a perfectly decent side dish.

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