Begin with fresh spinach bunches totaling 2 kg. Refer to the image for a clear idea of what the quantity looks like before preparation.

Using scissors, carefully separate the spinach leaves from their stems. Discard any damaged or discolored leaves.

Place the leaves in a clean kitchen sink, ensuring the water covers them completely.

Agitate the leaves gently to dislodge any soil or sand. Transfer handfuls of leaves to a large bowl. Drain and clean the sink, then repeat this process twice more to ensure all grit is removed.

This quick method, inspired by Julia Child, saves significant time compared to washing each leaf individually.

While cleaning the spinach, bring a small pot of salted water to a boil.

Add the clean spinach leaves in batches, if necessary, as they will shrink during cooking.

Boil for 1-2 minutes.

Drain the spinach using a sieve and shake well to remove excess water.

To preserve the vibrant green color, transfer the spinach back into the pot and pour cold water over it. Drain again using a sieve.

Squeeze the spinach with your hands to remove all remaining water.

Note how much the original 2 kg of spinach reduces in volume.

In a pan, sauté finely chopped onion in 2 tablespoons of sunflower oil with half a glass of water. This method keeps the dish light and healthy.

Finely chop the drained spinach using a knife while the onion cooks.

Once the onion is soft and translucent, stir in the tomato puree.

Add the chopped spinach to the pan, mixing well. Let it simmer for 5-10 minutes.

For a more liquid consistency, add extra tomato puree or vegetable broth. This recipe achieves a dense texture rather than a soupy or porridge-like consistency.

Stir in crushed garlic and salt to taste.

Cook briefly before turning off the heat.

Serve the spinach hot or cold. It works beautifully as a side dish, a light meal, or even as a spread on bread.

Enjoy your meal!