Spinach with toasted almonds


  • 1 kg of baby spinach
  • 4 tablespoon(s) of olive oil
  • 2 dried red peppers
  • 8 cloves of crushed garlic
  • 1 red pepper in small pieces
  • 1 teaspoon(s) of salt
  • 100 g chopped unsalted toasted almonds


  1. Rinse the spinach. Heat the olive oil over medium-high heat in a deep skillet large enough to accommodate all the spinach.

  2. Add the chili peppers (whole if you just want the slightly spicy flavor, cut in half if you want to enhance the flavor of the spinach) and sear them for a few seconds before adding the garlic and pepper. Stir for 1 minute.

  3. Add the spinach and salt. Cook until the spinach is completely cooked and the excess water has completely evaporated.

  4. Sprinkle with almonds when serving.

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