Spinach, like most vegetables in the Arab world, is also cooked with tomatoes. Almonds are a special touch.
Recipe information
Yield
serves 4
Ingredients
1 pound spinach
1 onion, coarsely chopped
2 1/2 tablespoons vegetable or extra-virgin olive oil
2 tomatoes, peeled and chopped
Salt and pepper
1/3 cup blanched almonds, toasted or fried (optional)
Preparation
Step 1
Wash the spinach, and remove stems only if they are hard and thick. Put it in a pan with the lid on and no extra water over low heat. Cook for moments only, until the leaves crumple in a soft mass.
Step 2
Fry the onion in 2 tablespoons of the oil until soft and golden. Add the tomatoes, salt, and pepper and cook until reduced a little. Stir in the spinach. Fry the almonds in the remaining oil and stir them in. Serve hot.
