->Spinach 04 <-

water still clinging to the leaves.

Heat 1-3 tbl of olive oil (from marinated tomatoes) in a small

frying pan. Peel several cloves of garlic, slice them into two or three pieces and smash them with a heavy coffee cup or by pounding

them with the flat of a wide knife. Coarsely chop the slightly

crushed garlic.

Heat some water and refresh 1/4 cup of dried tomatoes. Cut into slivers.

Add garlic to the hot oil and brown it. Remove from heat.

Cook the spinach. If the spinach is fresh and young, cook it until

just wilted. If the spinach is older, cook it a bit longer.

Pour the oil and garlic over the spinach. Sprinkle the tomatoes

over it and add a small amount of salt and pepper. Toss the spinach

to mix.