Seasonal, cultured, vegcentric cooking by Joey O'Hare


Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Better spinach


This is less a recipe and more a simple little idea for jazzing up sautéed or wilted spinach. There’s little that sautéed celery and garlic won’t improve when used as a base, and spinach is no exception! It is a quick way of injecting some bite and a few more layers of flavour.

Quantities here are very rough, and they are per person.


1 stalk celery, per person

1/2 clove garlic, per person

1 tablespoon olive oil, per person

2 handfuls of spinach, per person

1 pinch of sea salt, per person

squeeze of lemon


Warm the olive oil in a suitably sized heavy based saucepan or frying pan.

Slice the celery approximately 2mm thick; some texture and bite is ideal! Finely slice the garlic.

Sautee the celery and garlic for 8-12 mins until they start to turn translucent but soften entirely.

Add the spinach and sea salt.

Stir the spinach to encourage it to wilt, yet don’t let it cook down completely. The flavour is fresher if you stop the cooking while some leaves still look ‘fresh’ and others appear ‘cooked’.

Serve immediately with a squeeze of lemon.