Sautéed spinach with garlic, chilli and pine nuts

Ingredients

• 1kg spinach
• 2 garlic cloves, peeled and finely sliced 
• Olive oil, for cooking
• ½ red chili pepper, seeded and finely shredded
• 50g pine nuts, 
• Juice of half a lemon
• Sea salt and freshly ground black pepper

Method

1. Cut off the thick stems of the spinach and discard. 
2. Clean the spinach by filling up your sink with water and soaking the spinach to loosen soil. 
3. Drain the spinach and then repeat soaking and draining. 
4. Put the spinach in a salad spinner to remove any excess moisture.
5. Toast the pine nuts in a pan until they start to turn golden. Remove from heat and reserve.
6. Heat 2 tbsp olive oil in a large skillet on medium high heat.
7. Add the garlic and chilli and sauté for about 1 minute, until the garlic is just beginning to brown.
8. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. 
9. Squeeze the juice of lemon and give another stir.  Cover the pan and cook for 1 minute. 
10. Uncover and turn the spinach over cover again and cook for an additional minute.
11. After 2 minutes of cooking the spinach should be completely wilted. 
12. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. 
13. Stir in the toasted pine nuts and spring onions and serve immediately.