Here is a dish that usually only spinach-lovers get because the spinach is normally wilted right down. I hope this lighter treatment changes your mind.
This typically Catalan combination of ingredients is a perennial favourite in Brindisa. In Catalunya they like to cook the spinach so that it’s completely collapsed and wilted, whereas I prefer it fresh and tossed only briefly in the hot oil. As there is quite a lot of spinach, you can cook it in two goes.