1. For this recipe, start with spinach that has been washed and dried as much as possible using paper towels.

2. In a non-stick pan, pour a generous amount of extra virgin olive oil. Heat until it almost starts to smoke, then add the bay leaves, a dash of ras el hanout, and all the spinach. Keep in mind that the temperature must remain high throughout the preparation, as this is a quick and flavorful side dish.

3. Quickly sauté the spinach, stirring a couple of times (about 30 seconds).

4. Add the pine nuts, the cream, and then the mascarpone cheese.

5. Quickly combine all the ingredients. Add a pinch of sea salt, and I recommend giving it a salty touch with tamari sauce, which will add that sought-after umami flavor. Since the temperature is high, the liquid will reduce quickly, and the dish should be served immediately.

6. This type of side dish is prepared on the spot, and leaving the spinach “al dente” rather than fully cooked gives the preparation a crunchy and fresh element. You can substitute the spinach with Swiss chard, pre-cooked artichoke hearts, or other leafy vegetables.