(Cooking Time: 10 minutes Preparation Time: 5 minutes Servings: 4)
Spinach is a great source of protein, iron, vitamins, and minerals. Eating spinach will give a lot of benefits such as maintaining healthy pregnancies, supporting the immune system, improving glucose control in people with diabetes, lowering the risk of cancer, and also the minerals and vitamins are beneficial for your skin, hair, and bones.
Hazelnuts are rich in omega-3 and antioxidants that protect the body from inflammation.
This recipe is simple, but a great way of enjoying a healthy dish.
- Amount per Serving
- Calories 82.3g
- Fats: 1g
- Cholesterol: 0.0mg
- Total Carbohydrate: 9g
- 1 ½ pounds of spinach (preferably fresh)
- 4 tbsp of ground hazelnuts
- 2 shallots
- 1 good clove of garlic
- 1 pinch of ground nutmeg
- 1 tbsp of vegetable oil
- 5tbsp of roasted hazelnut oil
- 1 tbsp of peanut oil
- 1 pinch of salt
- 1 pinch of ground black pepper
- Put the hazelnuts to brown in a heated oven to 180°C/360°F for about 10 minutes, watching the coloring (must not burn). In a frying pan, heat a little peanut oil and sauté the minced shallots (they should not brown).
- Add the finely chopped garlic. Cook very gently without burning the garlic for about 4 to 5 minutes.
- Discard the excess fat; replace it with a good 1 tbsp of vegetable oil and 4 to 5 tablespoons of roasted hazelnut oil.
- Put the spinach to cook for about 7 to 8 minutes, stirring regularly so as not to attach and evaporate the water from the vegetables.
- When the vegetables are cooked, add the roasted hazelnut powder and a pinch of ground nutmeg and mix well.
- To finish, adjust the seasoning, put in the serving dish
- Serve and enjoy your dish!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.