Spinach with Lemon, Garlic and Almonds – spinaci al limone e mandorle


  • 250g spinach leaves (weight without hard stems)
  • 1 clove garlic, crushed
  • 1 ½ tablespoons olive oil
  • Juice of ¼ to ½ a lemon
  • Salt and pepper
  • 25g butter, cut into pieces
  • 2 tablespoons blanched almonds, coarsely chopped

In our supermarkets we get very young spinach with very thin small stems – these you do not need to take off. Wash the leaves and drain well. In a large saucepan heat the garlic in 1 tablespoon of the oil, stirring until the aroma rises, then put in the spinach with only the water that clings to the leaves. (If you have bought them in a bag ready washed, pour about 5– 6 tablespoons of water in the pan.)

Put over high heat with the lid on until the water begins to boil then lower the heat and steam for about 2– 3 minutes, until the leaves wilt.

Add a good squeeze of lemon, the butter, cut into pieces, and some salt and pepper and stir well until the butter melts.

In a small frying pan, sauté the almonds in the remaining ½ tablespoon of oil. Serve the spinach hot, sprinkled with the almonds.


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