Chilli Garlic Spinach


Before there was kale, there was spinach. Spice up this healthy old favourite winter veg with some chilli and garlic. Pair it perfectly with a roast, casserole or stew

Chilli Garlic Spinach


  • 1 bunch spinach (silverbeet variety) - stem removed - blanched in boiling water.
  • 2 cloves garlic
  • 1 anchovy fillet
  • chilli flakes
  • Extra Virgin Olive Oil
  • Half lemon for juice
  • Salt
  • Pepper


  1. To blanch spinach, plunge in boiling water then refresh in cold water with ice in it. Squeeze out excess water and chop silverbeet.
  2. Finely chopwiz in food blender or pound in mortar and pestle: the garlic, anchovy, chilli (to taste) and enough extra virgin olive oil to make a paste. Season with salt & pepper.
  3. In a fry pan add 2 tablespoons of Extra Virgin Olive Oil and paste.
  4. Fry gently for 1 minute then add silverbeet and toss in the paste.
  5. Add lemon juice to finish. Season to taste.

      Recipes thanks to Alex Kearns, Executive Chef,Glebe Point Diner

      Ingredients for Chilli Garlic Spinach

      Spinach (bunch)

      Product of Australia

      $3.49 ea

      Garlic (head)

      $1.12 ea

      Lemons (each)

      Product of QLD (Aust)

      $0.81 ea

      Lemons Imperfect Pick Value Range (Each = min 500g)

      Product of QLD (Aust)

      $1.50 ea

      Lemons (min 1kg net)

      Product of QLD (Aust)

      $1.70 ea

      Garlic Organic (head)

      $1.48 ea

      Spinach Organic (bunch)

      Product of Australia

      $4.49 ea

      Lemons Organic (each)

      Product of QLD (Aust)

      $1.33 ea