1 large onion
several cloves garlic, thinly sliced
1 large red capsicum/bell pepper, cut into pieces
1 - 2 fresh chilies
large bag of spinach, well washed - in NZ spinach is sold as bags of whole, young plants
whole star anise, roughly crushed
whole cloves, roughly crushed
freshly ground black pepper
Slice the onion and fry in the olive oil. After several minutes, add the sliced garlic and finely chopped chilies. Continue cooking for a while.
Chop 1 inch off the end of each bunch of spinach and add these ends to the onions along with the sliced red capsicum, cloves and star anise. When capsicum is almost cooked, add the sliced mushrooms and cook for a few more minutes until mushrooms start to soften.
Pile the whole spinach leaves, with their stalks, into the pan and cover. Cook over low heat until spinach is thoroughly wilted. Season with salt and pepper. Stir and cook for a minute or two.
Serve on fettuccine.