- 200g baby spinach, picked and washed
- 30g unsalted butter
- 100g clotted cream
- 1 clove of garlic
- Salt and pepper
Have everything to hand and ready to go as the spinach will cook very quickly.
Split the garlic clove and place the one half on the end of a fork, the cut edge facing down.
Heat a medium sized saucepan and add the butter. When melted and foaming add the spinach, salt and pepper, then stir quickly with the fork with the garlic on the end for a few seconds before adding a large dessert spoon of clotted cream. Continue to stir until the cream bubbles.
Check for seasoning and serve.