Sacromonte spinach

Ingredients for 4 servings:

• 1 kg leaf spinach
• 2 cloves garlic
• 2 slices of white bread from the previous day
• 100 g almonds, unpeeled
• 5 tbsp olive oil
• 50 g raisins
• salt and pepper
• 1 pinch(s) saffron threads

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Espinacas al style Sacromonte

Wash and sort the spinach, then drain in a sieve. Blanch the almonds and peel them. Cut the white bread into small cubes. Peel the garlic. Heat 1 tablespoon of olive oil in a pan. Toast the almonds until golden brown, then remove. Add another 2 tablespoons of oil and toast the bread cubes until crispy, pressing the garlic over them. Process the mixture with the almonds in a mortar and pestle or in a food processor until a paste forms. Heat the remaining olive oil in a large pot, then sauté the spinach and raisins for about 5 minutes until they collapse. Stir in the paste and season with salt, pepper, and saffron. Delicious as a side dish to fish, meat, or poultry, or with rice as a vegetarian main course.