This is a super simple Ramessur family favourite. My parents cooked this since I was little and we always had it as a side with chicken or fish curry. Now, I could imagine happily having this with mushrooms and a slice of garlic toast as a main meal.
1 bag of spinach leaves (usually about 260-300g) – washed and drained.
1 medium onion – sliced thinly.
1 teaspoon of crushed garlic
1 teaspoon of crushed ginger
1 tablespoon of rapeseed oil
1-2 dried red chilli – leave whole
Salt to taste
In a wok or large saucepan heat the oil and fry the onions, garlic and ginger for a couple of minutes over a medium heat until they the onions are soft but not brown. Add the dried chilli to the oil and try not to break it so the seeds remain inside. Add the spinach leaves. You may need to add a little at a time depending on the size of your pan, they will wilt down very quickly. Keep tossing and stirring the spinach with the onions, garlic and ginger. Season with a little salt. A lot of water will be released let some of this bubble off then transfer the spinach with a slotted spook to a bowl to serve – leave any remaining water behind in the pan.