Ingredients
- 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
Preparation
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Rinse the spinach. Heat the olive oil over medium-high heat in a deep skillet large enough to accommodate all the spinach.
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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.
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Add the spinach and salt. Cook until the spinach is completely cooked and the excess water has completely evaporated.
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Sprinkle with almonds when serving.
