Rustic spinach

Ingredients for 4 servings:

• 600 g spinach, fresh, washed and cleaned
• 1 tbsp rapeseed oil, alternatively mild olive oil
• 1 stalk(s) cinnamon
• ¼ vanilla pod(s)
• 30 g pine nuts, roasted or more
• 100 g pomegranate seeds
• ½ tsp spice mix (Baharat, recipe at DB-CK)
• n. B. Salt
• n. B. Black pepper, freshly ground
• ½ tsp orange peel, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

It also works without cream and sour cream (. . . . . Blupp!)

Remove the pomegranate seeds. Roast the pine nuts without fat until golden brown. Trim and wash the spinach, and spin it dry. In a large pan, sauté the cinnamon bark and vanilla pod in rapeseed oil over medium heat. Add the spinach, pomegranate nuts, and toasted pine nuts and stir them in the pan until the spinach has wilted. Remove the cinnamon bark and vanilla pod from the pan. Season with baharat, salt, and pepper. Finally, grate over some orange zest and serve immediately.