Veal strips with spinach

Ingredients

For 2 servings

• Veal top round300 g
• Spinach300 g
• Garlic1
• Extra virgin olive oil2 tablespoons
• Lemon0.5
• Whole wheat bread80 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: March – May, October – November

Method

1. Wash the spinach in plenty of cold water, drain and pat dry; peel the garlic and crush it with the flat of the knife.
2. Cut the veal topside into thin strips about 1 cm wide, slicing against the grain so they stay tender.
3. Heat the oil in a large pan over medium heat with the garlic for a minute, until it sizzles and smells fragrant without browning; add the spinach and cook for 3 minutes, stirring, until wilted, then transfer it to a plate.
4. Turn the heat up to high and add the meat to the pan in a single layer; sear for 3–4 minutes, turning, until no longer pink and lightly browned.
5. Return the spinach to the pan, pour in the lemon juice and let it bubble for 30 seconds; season with salt and black pepper and remove the garlic.
6. Serve the veal strips straight away with the wholemeal bread.