[Secret_Ingredient]

From Elle (http://cuisine.elle.fr/elle/elle-a-table/recettes-de-cuisine/poelee-minute-d-epinards-et-avocat__2)
I read:

Poêlée minute d'épinards et avocat

500 g de pousses d'épinards
1 gros avocat pas trop mûr
1 piment doux « végétalien » (facultatif),
1 gousse d’ail
1 c. à café de sucre de canne
3 c. à soupe d’huile d’olive
1 c. à café de fleur de sel
1 c. à café de poivre moulu

Google's translation service renders it as:

Stir Fry minute spinach and avocado (I say: Quick Stir Fry of Spinach & Avocado

500 g shoot spinach (I say: spinach leaves)
1 gros avocat pas trop mûr 1 large lawyer not too ripe (obvious)
1 piment doux « végétalien » (facultatif), 1 "vegan sweet peppers (optional) (I say they say: 1 green bell pepper, orgainic (optional) [here optional means organically optional]
1 gousse d’ail 1 clove garlic
1 c. 1 C. à café de sucre de canne Coffee sugar cane (1 tsp. brown sugar)
3 c. 3 C. à soupe d’huile d’olive Tablespoons olive oil (3 T. Olive Oil)
1 c. 1 C. à café de fleur de sel Coffee fleur de sel (1 tsp. finishing salt)
1 c. 1 C. à café de poivre moulu Coffee pepper (1 tsp. ground pepper)

I never thought of stir frying a lawyer before and will let my readers, here at C&Z know if I like it.

First I've got to buy a large, not too ripe lawyer . . . hmmm!
_________________
Author of California Mission Cookery

[Lilia Dignan]

How funny! I know those translations can be a source of a good laugh. Frankly, I wouldn't want a very ripe lawyer myself (LOL). I recall a moment when I wanted to clarify the meaning of a certain word with my french friends. I ran into the word salopette and asked "une salopette, est-ce que une petite salope?" which had brought a big laugh within the group. This was a french-anglo conversation group..............
_________________
"A man hath no better thing under the sun than to eat, and to drink, and to be merry."

[David]

This is a government town I live in---over run with chubby unripened lawyers---please take a few for free!!
_________________
Vivant Linguae Mortuae!!

[rachael24]

LOL...you can have some of them in my town also. They are overpopulated to say the least!
_________________
Recent culinary graduate, with a chocolate and smidgens obsession.

[brighidsdaughter]

I'll try for a more workable, but loose (hold the lawyer, please) English translation, with prep. notes, but don't hold me responsible -- I haven't tried the recipe. This is from reading the original French & looking at the photo & some changes I would make. I really may have to make this, it sounds delicious.

Quick Spinach Stir-fry with Avocado

1 lb trimmed, washed spinach leaves
1 large avocado, ripe but still firm enough to hold its shape
1 fresh chilli (I'd use a jalapeno, or if I wanted milder, a banana pepper)*
1 clove garlic
3 tblsp. olive oil
1 tsp. cane sugar (I think something like raw or turbinado sugar)
1 tsp. fleur de sel
1 tsp. freshly ground pepper
---my add: juice of 1 large lime or small lemon

* use a fresh red chilli to add some color
I'd use a non-stick pan & reduce the oil by half, or 2 tblsp at most.
The sugar, salt & pepper quantities seem like a lot.

Directions are how I would make this, in my own words rather than a translation.

Prep:
Mix the sugar, salt & pepper together (or not, see above re: quantity) & set aside.
Pick over, wash & drain the spinach.
Thinly slice or dice the chilli, using seeds or not, depending on heat.
Peel the garlic & mince, removing center sprout if one is there.
Cut the avocado in half, remove pit & slip from peeling. Cut into large dice, toss with lime juice & set aside.**

**to prevent avocado from darkening & brighten the flavor overall

Cook:
Heat olive oil in a large non-stick fry pan or wok. Add garlic & chilli, cook for a minute. Add spinach & cook until the leaves collapse. Add the avocado and lime juice & cook until avocado is warmed through.
Sprinkle with seasonings to taste & serve immediately. Makes 4 servings (so says original recipe)

Original recipe notes this as an accompaniment to shellfish cooked with ginger. I'd probably nix the ginger & saute a pound of peeled shrimp in a mixture of garlic flavored olive oil & butter, then use the greens as a bed for the shrimp & scatter chopped cilantro over all.

This would make 4 first-course servings, easily. But for a main dish, I'd say 2-3 servings.