Spinach with tomatoes and almonds

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Recipe by Damaris Beems Course: MainsCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Spinach, if you are familiar with my recipes, you know how much I love this vegetable. Always looking for new variations with this great vegetable. Here the tomatoes make it a little sweet, the almonds nice and crunchy. The Arabic cuisine is perhaps the reason I love spinach so much. Because they know how to prepare it in so many ways.

Ingredients

  • 500 gram fresh spinach

  • 1 onion

  • 2 tomatoes, peeled

  • 60 gram almonds

  • olive oil

  • salt and pepper

Preparation

  • Fry the onion in a little olive oil in a large wide frying pan that will soon hold all the spinach.
    Then add the spinach and let it shrink on quite high heat and all the moisture will evaporate.
    Then add the very finely chopped tomatoes with their delicious sweet juice. Let this also reduce for a while.
    In the meantime, you can briefly toast the almonds in a dry frying pan.
  • When the moisture has evaporated from the spinach, you can transfer it to a bowl and spread the almonds on top.

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