Wash the spinach leaves in plenty of cold water. Change the water 2-3 times depending on how dirty the spinach is. Dirt can only be removed by washing and moving the leaves several times in water. Then place the leafy vegetables on a sieve and let them drip off or squeeze them out.
You can now remove the stems from the leaves or leave the stems on the leaves for more fibre in the vegetables. Star chefs remove the stems from the leaves and blanch the leaves.
Cut the onion or shallots and garlic clove in half. Both ingredients are easier to peel halved!
Cut the peeled and halved onion or shallot into fine cubes.
Cut the garlic into fine litters. Do not press garlic - pressed garlic tends to have a bitter taste.
Sweat the garlic and onion cubes in a large pot or in a high pan with the butter for a few minutes until translucent.
Add the washed and drained spinach leaves.
Cook the leafy vegetables with lid over high heat for 2-3 minutes, the leaves collapse.
You can now optionally prepare the vegetables with cream. Mix some starch in cold water.
Add the starch with the cream to the spinach. Bring the vegetables to the boil once, then season with salt, pepper, cayenne pepper and nutmeg and leave to stand next to the stove without lid until serving.
Without cream and starch you can season the spinach vegetables with salt, pepper, cayenne pepper and nutmeg and refine them with a little butter or ghee and lemon juice. Enjoy your meal!