Spinach with cayenne pepper, cumin and tomato paste. And garlic, of course. Fry the spinach well, allow moisture to evaporate. And keep stirring. Algerians came up with this delicious combination. These flavours work fantastically together. And then the finishing touch with the green olives is beautiful.
500 gram fresh spinach
4 cloves garlic
1 table spoon cayenne pepper and rounded cumin
2 table spoons tomato puree
75 gram green olives
salt and pepper
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