Epinards Tombes
Ingredients
Instructions
- Wash the spinach well, and leave some water on the leaves.
- Put in a pot, heat, and stir until the spinach is just wilted, or tombe.
- Then add 1 tablespoon of the oil and the garlic, heat, and stir.
- You may have to work in batches.
- Sprinkle with sea salt, and heap everything, liquid included, together in a casserole and keep warm.
- Slice the zucchini in rounds, heat the frying pan with a little oil, and saute for a few minutes.
- When soft, mash.
- Toast the pine nuts in a dry frying pan over medium heat for a few minutes, or until golden.
- Drain some of the liquid from the spinach, transfer the spinach to a serving platter, top with the zucchini pieces, and sprinkle with the pine nuts and the mint.
Nutrition & Diet Analysis (per serving)
528
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).