1. If using large, mature spinach leaves, remove the thick, central rib with a sharp knife. Young leaves need no preparation.
2. Wash spinach leaves thoroughly before cooking.
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3. Cook in a covered pan with just the water that clings to the leaves after washing, for 2min or until just wilted.
4. Drain well in a colander or sieve and serve immediately.
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Pro chef's knife, Zwilling J.A. Henckels. Easy induction frying pan (24cm), Kuhn Rikon UK. Classic glass bowl (1 litre), Pyrex. Large stainless steel colander, Lakeland. Pink-sided chopping board, chef's own.
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