There is nothing much easier to grow than spinach and for return on investment, not many plants will surpass perpetual spinach. I plant six seedlings in the middle of autumn, harvest as I go and they continue to regenerate right through winter (this of course depend on where you live),

This recipe is also easy and a great accompaniment to most meat dishes, I love it with pork belly and mashed potatoes.

Prep time	Cook Time	Rest Time	Total
5 mins	10 Mins	N/A	15 mins

Serves?	Gluten Free Tip
This should be enough to accompany protein, and other vegetables for six	There shouldn’t be any Gluten present here.

Ingredients:
350g spinach washed
splash olive oil
25g butter
2 tsp minced garlic
150ml cream
1tsp chilli flakes
Salt & pepper

Method:

1. Use a high sided frying pan and put the splash of oil in first that will stop the butter from burning, then put the butter in the oil and the garlic on top of the butter.
2. Throw in the spinach, then salt pepper and chilli flakes.
3. This can all be done while the rest of the meal is cooking then about 10 mins before serving turn the pan onto a medium-high heat.
4. While the pan is heating up, turn the spinach over with tongs
5. The spinach will wilt down very quickly, keep turning it so it doesn’t burn.
6. Once the spinach is wilted down let it cook until most of the liquid has evaporated.
7. Add the cream and stir in well.
8. cook for approximately 2 mins
9. If you have a stick blender, get in there and blend it up, if not you can put the mixture in a blender or food processor or you can just eat it as is.
10. Serve with your favourite meat dish