1 kg fresh spinach, shredded
2 tbsp oil
75 g butter
1 clove garlic, roughly chopped
100 g cooked beef tongue, cut into strips salt, pepper, pinch of nutmeg
lemon juice
Blanch the spinach in boiling, salted water for 35 minutes. Drain thoroughly. Heat oil and butter. Sauté garlic till brown, remove garlic and discard. Add the tongue and sauté until crisp. Add drained spinach, seasoning and a little lemon juice and serve.