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Andalusian Spinach

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“A terrific side dish to serve with ham or roast chicken. This comes from chefs Rick Tramonto and Gale Gand but I found it in the Chicago Tribune some years ago. It's quite spicy so if you do not care for garlic, cumin or paprika please keep looking for a recipe that would suit you better than this one does :)”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash spinach; remove large stems; do not dry; transfer to a Dutch oven; cover and cook over medium heat, stirring several times, until spinach has wilted, about 5 minutes, drain.
  2. Heat oil in a medium-sized skillet over medium heat; add garlic, cook until soft, stirring often, about 10 minutes.
  3. Remove garlic from oil and set aside.
  4. Add bread to oil; cook until browned on both sides, about 3 minutes; drain on paper towels.
  5. Combine garlic and half of the toast triangles in a food processor fitted with a metal blade; puree.
  6. Return bread mixture to pan, stir in paprika and cumin; add spinach and chickpeas; cook over medium heat, stirring often, until heated through, about 5 minutes; season with a few drops of vinegar and salt and pepper to taste.
  7. Add additional water if mixture becomes too dry.
  8. Place mixture in a warmed serving dish and garnish with remaining toast triangles.

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