Frozen spinach

Eek!, you say.
Do I want curses beating about my head? Haven´t I seen the River Cottage DVDs a million times? What am I thinking?
Well, I´m thinking that in real life it´s not always possible to have the fresh stuff to hand. It´s not practical to have whole bunches of spinach in danger of wilting lying around your fridge. Sometimes you just want a few leaves to provide a green note in a bowl of soup. Or you´re in a hurry and can´t really stop to trim and clean a whole lot of leaves. Or you can´t be bothered, and what´s wrong with that? It just makes sense to have some spinach (and peas, and green beans) stashed in the freezer, however many times a week you go to the market.
I grew up in a house where frozen spinach is boiled and then sautéed. But here´s how I do it which is quicker, and only uses one pan. If anyone thinks this is a dodgy method and I´ll die in convulsions pretty soon, please don´t tell me. I think it´s just great.

All you need is a heavy skillet with a lid. Heat a little olive oil in it and add your frozen spinach. It helps if it´s in pieces the size of undernourished golf balls, which is of course the lowly kind of frozen spinach, and if you think this is going from bad to worse, that´s too bad.
Add salt, cover the pan, turn down the heat. Wait maybe five minutes, dduring which time you can shake it a little. That´s it. Your perfectly serviceable spinach, without having to wait, drain, or do anything boring.
You can add cream and let it bubble down, of course. And before adding the spinach you can brown a little garlic, and add raisins. Pimentón will go well at the end, if you´re so minded, or nutmeg. Anything, really.
It´s not spectacular, but when there´s a lunchbox to be filled, or a lasagna/spanakópita to be assembled at a moment´s notice, it´s pretty good.