Sacromonte spinach (TM)

---

Sacromonte is the traditional gipsy area of the city of Granada in Spain

Ingredients

• 500g frozen spinach
• 100g olive oil
• 2 cloves garlic, peeled
• 50g almonds, peeled
• A few saffron strands
• 50g breadcrumbs
• 150g water
• Pepper
• 1 vegetable stock cube
• 50g seedless raisins
• 50g vinegar
• Some peeled almonds to decorate

Method

1. Defrost the spinach, drain it and dry it with kitchen paper.
2. Put the oil in the bowl 4 minutes / Temp. Varoma / Speed 1.
3. Add the garlic, almonds, saffron and breadcrumbs 5 minutes / Temp. Varoma / Speed 3½.
4. Push the ingredients down into the bowl and scrape the lid.
5. Put the butterfly on the blades, add the water, spinach, a little pepper, the stock cube and the raisins into the bowl 10 minutes / Temp. Varoma / Reverse Blade / Speed Spoon.
6. Drain the spinach and sprinkle the vinegar over it.
7. Put the spinach into a serving dish and decorate it with some more almonds.

Recipe source

• This is a translation of a recipe in Cocina española con Thermomix