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750g spinach, washed and tough stems removed

extra-virgin olive oil

salt and black pepper

To wash the spinach very thoroughly, plunge it into a sink of cold water several times as sand and grit can often cling to the leaves and stems.

Heat a good drizzle of extra-virgin olive oil in a pan over a medium to high heat. Drop the spinach leaves into the pan and toss in the oil with a pair of tongs. Season with salt and pepper and mix together. As soon as the spinach has collapsed and is soft and glossy, serve straight onto the plates.