Spinach Sacromonte "freehand"

Ingredients for 4 servings:

• 1 kg spinach, fresh, strong variety (e.g. Vierländer or New Zealand)
• 50 g almond(s), grated
• 1 onion(s)
• 2 garlic cloves
• olive oil
• salt and pepper
• 1 pinch(s) of saffron

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simpler and lower in calories than the original Sacromonte

Wash the spinach and remove the stems. Blanch to retain its beautiful color: Bring a large pot of water to a boil. Fill a large bowl with cold water and add ice cubes. Immerse the spinach in batches for 15 seconds each in the boiling water (I place it in a colander and then hang it in the pot), then remove and toss it in the ice water. Drain in a colander. Peel and finely chop the onion and garlic. Sauté in olive oil, add the spinach, and sauté for a few minutes. Season generously with salt and pepper. Stir in the saffron and ground almonds and serve.