You might not immediately think of spinach as the main ingredient in a dish; after all, it’s easy to overlook it in ... But no need to relegate it to a side dish – this one can take centre ...
Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...
She showed us how to carefully make the dish. Boil spinach and then immerse it in cold water to stop the cooking process when the texture and green color are at their best. Then immerse the ...
Fry the spring onions and garlic for a minute until fragrant. Add the spinach leaves and stir until wilted, then add the ricotta and parmesan. Transfer the pasta to the pan using tongs ...