First spinach of the year:
I fried a chopped red onion in olive oil. Stirred in a crushed clove of garlic. Added the apinach handful by handful until wilted.
Served by pressing the excess liquid through a slotted spoon, and slid the spinach onto the plate.
Just new potatoes and crème fraîche on the side.
Generous turns of the pepper mill and salt if you like.
O, what a feast of spring time!