Epinards Tombes

1. 1

   Wash the spinach well, and leave some water on the leaves.

2. 2

   Put in a pot, heat, and stir until the spinach is just wilted, or tombe.

3. 3

   Then add 1 tablespoon of the oil and the garlic, heat, and stir.

4. 4

   You may have to work in batches.

5. 5

   Sprinkle with sea salt, and heap everything, liquid included, together in a casserole and keep warm.

6. 6

   Slice the zucchini in rounds, heat the frying pan with a little oil, and saute for a few minutes.

7. 7

   When soft, mash.

8. 8

   Toast the pine nuts in a dry frying pan over medium heat for a few minutes, or until golden.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.