Wilted Spinach with Chilli & Ginger Vinaigrette

An easy way to make this lean green more vibrant.

Take 600g fresh spinach and trim off any leggy stalks (save these for your green smoothies). Wash well and leave to drain.

Make the vinaigrette: Peel a small garlic clove and crush it to a paste with a pinch of salt. Scrape into a small jar or bowl, with 1 teaspoon finely grated ginger, a pinch of chilli flakes, ½ teaspoon honey and 1 tablespoon white wine vinegar. Stir or shake to combine, then add 3 tablespoons extra-virgin olive oil. Whisk or shake again until emulsified.

Set a heavy pan over medium-high heat. Add 1 tablespoon olive oil. When hot, drop in the spinach, stirring until it just wilts. Remove from the heat. Toss through the vinaigrette and serve immediately. Serves 6 as a side