Spinach contains flavonoids that are powerful anti-inflammatory and anti-cancer fighting agents.
Spinach can be eaten raw, lightly boiled, steamed, or sautéed. It’s a great addition to a salad, risotto or pasta. I love its smooth texture and deep colour.
Spinach with raisins and almonds
400-500g fresh spinach
1 medium onion, cut into halves lenghthwise and then into very fine half rings
3/4 cup raisins
3/4 cup almond flakes
2-3 tablespoons olive oil
salt to taste
1. Wash the spinach well and remove the stems. Place in a large pan, cover and cook over medium heat until wilted. Drain well and set aside.
2. In a deep frying pan heat up the olive oil. When hot, add the onion. Sauté until transparent. Add the raisins and almond flakes. Cook over medium heat for about 3 minutes until almond flakes are lightly browned.
3. Mix in the spinach, season with salt, stir and cook for another 2-3 minutes.
4. Serve with bread.