Warm Spinach Salad

Prep. 5 mins

Cooking 5 mins

Serving 2

Easy

INGREDIENTS Measurements

1 kilo fresh spinach

2 pickled lemon, Julienned

2 tablespoons olive oil

2 red pepper, Julienned

1 tablespoon chili flakes (optional)

3 tablespoon lemon juice

Salt & pepper

Remove the spinach stems then carefully wash and dry the spinach leaves.
Cut the lemon pickles into halves then into small pieces after removing the seeds, keep some large pieces for decoration.
Heat the olive oil in a pan over a medium heat.
Stir the fresh red pepper in the oil for 5 min. continuously.
Add the spinach leaves to the pepper until the leaves start to slightly get welted.
Add the lemon pickles and season all with the salt, pepper and paprika while continuously turning all ingredients for 5 minutes.
Add the lemon juice then remove the pan from over the stove. Be sure not to leave on the fire for a long period.

The spinach is cooked in a wide pan until the leaves quickly welt and the largest quantity of water is vaporized without cooking it for too long.
Served warm, ready to eat in minutes