Servings:
Serves 4. Servings
Ingredients
- 1 tablespoon butter
- 1 tablespoon rapeseed (canola) oil
- 2 tablespoon garlic cloves, finely sliced
- 1 cup fresh spinach, washed and roughly chopped
- 1 cup chicken stock (more as required)
Preparation
Baking Directions:
Heat the butter and oil, add the garlic and allow to sauté for 1 minute over low heat, taking care not to burn the garlic.
Add the spinach and allow to wilt and cook for just less than 1 minute.
Add the chicken stock and season with salt and pepper.
Place in a blender to whiz to a puree, adding more stock as required, so that the spinach can be drizzled.
Serve immediately.
