I haven’t made this side dish in ages which is a shame considering how much we enjoy it. With the spinach looking super fresh this morning at the green grocers, I couldn’t resist.
This can be made with baby spinach and if you like add some pine nuts.
1 Tblsp olive oil
A good knob of butter
2-3 cloves garlic – thinly sliced
1/4 cup flaked almonds
1 bunch English spinach – washed and roughly chopped
In a large fry pan melt the butter in the oil over a medium heat. Add the garlic and almonds and sauté until golden brown.
Throw in the spinach and lightly toss until wilted. Season with a little salt and pepper.
I served it with baked salmon fillets that I marinaded in garlic, ginger, sesame oil and soy sauce along with baked sweet potato and fennel seeds.
It was a great combination. The left over sweet potato made an excellent addition to garden salad for the lunch the next day.