Spinach with almonds and red pepper
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 107, total fat 8 G., saturated fats 2 G., proteins 6 G., carbohydrates 5 G., fiber 3 G., cholesterol 4 mg, sodium 220 mg, sugar 1 G.
Calories 107, total fat 8 G., saturated fats 2 G., proteins 6 G., carbohydrates 5 G., fiber 3 G., cholesterol 4 mg, sodium 220 mg, sugar 1 G.
"Spinach is very tender and lean. To give it flavor, I always add cheese or something rich," shares Alex Guarnaschelli. "I love fresh spinach salads, but I also love poached spinach with something crunchy and unexpected. A little red pepper, a hint of garlic, almonds, and Parmesan make this light side dish perfect. For a quick midweek dinner, I serve it with grilled chicken breast."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, lightly crushed so that it doesn't fall apart
- 0.5 cup almond petals
- 450 g washed fresh spinach without stems
- 1/4 teaspoon coarse salt
- 1/8 tsp red pepper flakes
- 1 tbsp lemon juice (or to taste)
- 1/4 tbsp. grated parmesan
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Cooking the dish according to the recipe:
- Heat a 12-inch (30 cm) frying pan over medium heat and add olive oil. Prick a garlic clove with the tines of a fork. When the oil is hot and begins to smoke slightly, add the almonds and toast, stirring with a fork, for 30 seconds or until lightly golden. This will impart a subtle garlic flavor to the almonds.
- Add as much spinach as will fit in the pan, along with salt and red pepper flakes. As the spinach wilts, add more leaves by the handful and stir until wilted. Drizzle with lemon juice and sprinkle with Parmesan. Serve immediately.
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