Before we go any further, spinach doesn’t come in boxes.  Green icy stuff in cardboard boxes is the stuff of childhood nightmares.  Please leave it there.

You need only the tiniest most minuscule skerrick of water to cook spinach.  Rinse spinach well and dry the leaves in a half-assed fashion.  The little bit of water clinging will be enough.

Pop the spinach in a warmed frypan over a reasonable heat with a drizzle of olive oil, a good cracking of pepper and an itsy bit of salt (sh don’t tell my mother).  Stir gently then take the leaves off the heat almost immediately, as soon as they start thinking about whether it would be a good idea to start wilting or not.

Serve the spinach on pre-warmed plates with something meaty and lovely on top.

If it turns out crap you did it wrong.