Spinach
Most people turn their noses up at spinach, but I believe that this is a result of being fed too much pre-packaged and processed crap. You know what I'm talking about.... that frozen spinach that you used to get slapped onto your plate as a spotty-faced kid at school. Don't pretend you can't remember, like me you were probably traumatised by the food you were forced-fed at school.
However, fresh spinach simply sauteed with garlic, butter, salt and pepper really is a culinary delight. Please, please, please try this side dish, I promise you, you won't regret it and more than likely your views on spinach will change.

If you serve spinach with a main dish you will not necessarily require a sauce or gravy, the spinach juices, mixed with that of the butter provide a gorgeous amount of liquid that on its own will keep any dish sufficiently moist

Serves 4

Ingredients
675g / 1.5lb fresh spinach leaves
2 cloves garlic
85g / 3oz butter/ margarine
Sea salt and cracked black pepper

Mise-en-Place:
Remove and discard the fibrous stalks from the spinach leaves.
Wash the leaves thoroughly (fresh, unprocessed spinach, like many fresh veg, normally contains a lot of dirt!)

Method:
In a large frying pan or wok melt the butter and 'brown off' the garlic
Add the spinach leaves and gently saute
(The leaves will drastically reduce in volume as they cook)
Cook for 5-6 minutes
Increase the heat and reduce the liquid until it has evaporated to half its volume
Serve

Adjust:
Too bland: Add some more cooked garlic, salt and pepper
Flavours not developed enough: Add more butter

Presentation:
Because spinach inevitably ends up as 'green pile' use either as a base onto which you can add other veg or the main dish to gain more height
Or simply serve on the side in a bowl

Chef Insight:
Spinach is thought to have originated in persia. Spinach is rich in iron