Step 1 of 7

Heat 2 tsp of the oil in a large saucepan and cook the spring onions over a low heat for 3 minutes or until beginning to soften. Add the spinach, cover with a tight-fitting lid and cook for a further 2-3 minutes or until tender and wilted, stirring once or twice. Tip the mixture into a sieve or colander and leave to drain and cool.