Spinach with Walnuts (4)

A Moorish way with spinach from the second Moro cookbook ” Casa Moro”.

Spinach with Walnuts (4)
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Spinach with Walnuts (4)
Print Recipe
  1. Place a large saucepan over a high heat and add 3 tbsps of the olive oil. When the oil is hot add the spinach with a pinch of salt and stir well. Remove when the leaves are just tender and drain in a colander. When cooled, chop roughly and set aside.
  2. Heat the remaining olive oil in a frying pan over a medium heat. Fry the bread for 3-5 minutes until golden brown all over, then add the garlic, two thirds of the walnuts and all of the cumin and oregano. Cook for 1-2 minutes more until the garlic is nutty brown.
  3. Transfer to a mortar or food processor along with the vinegar, paprika and saffron infusion and mash roughly.
  4. Return the chopped spinach to the pan over a medium heat, then add the mashed bread and season with salt and pepper.If the consistency is too thick add some more water.
  5. Serve with the remaining chopped walnuts on top.
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