First clarify the butter (to remove impurities so
it can be heated without burning): put the butter
in a saucepan on a low-medium heat until it
starts to bubble, then remove from the heat.
Once the cloud of sediment has settled,
carefully pour off the golden liquid.
Although the bags say ‘washed and prepared’,
large-leafed spinach usually needs a wash, as
well as a check to remove any damaged leaves
or tough stalks. Before you go on, have a large
bowl, a spider (see tip below) and two colanders to
hand, as well as a sink of cold water.
Bring a huge saucepan of salted water to the
boil. Stuff in about 250g/9oz spinach and leave
for 30-45 seconds until just wilted, then scoop
leaves into the bowl, draining off as much water
as possible. Tip the spinach into a colander and
plunge it into the sink. Swish the leaves until
cool, then drain in the other colander. Repeat
until all the spinach has been blanched.
Use your hands to squeeze as much water as
possible from the spinach, then pile it onto a
clean, threadbare tea towel (in two batches, if necessary). Twist the ends and squeeze out the
rest of the water.
Put a large frying pan over a medium heat and
add the clarified butter. Heat until light golden,
then add black pepper and nutmeg. After about
a minute, when it is gingerbread-coloured and
smells nutty, add the spinach and capers and
season. Lower the heat and toss the leaves until
warmed through. Serve immediately.