You can use either chicken with skin or salmon. The key thing is to have something in the protein that will provide the fats needed to cook the spinach.
- Grated Cheese, preferably Cheddar.
- Green Chilly.
- Carrots (Optional).
- Salt and Pepper.
Heat a pan. Preferably non-stick. Carefully place the fish on the pan and let it sizzle. Sprinkle salt and pepper. When more than 50% of the color has changed, place chopped garlic and chilly beside the fish. They must be soaked in the oils, which have been released. Let them saute in that.
When possible, turn over the fish. When its cooked, remove from the pan.
Leave the garlic and chilly in the pan. Add the spinach leaves with carrots. Cook till its done. This won’t take more than 3-4 minutes.
Add half the grated cheddar and let it melt into the hot greens. Serve on a plate. Put the remaining cheese on top of it. Serve along with the fish.