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Fried spinach with hazelnuts and nutmeg
Serves 4 as a side dish

  • 75g unskinned hazelnuts
  • 1 red onion
  • 3 tablespoons olive oil
  • 800g pre-washed spinach
  • 50g butter
  • 1 nutmeg
  • equipment: nutmeg-grater

Toast the hazelnuts in a small, dry frying pan until golden. Take care they don’t burn! Turn them onto a chopping board and chop roughly, using a large chef’s knife.
Peel the onion and halve lengthwise (from the root to the opposite side). Slice into thin half rings.
Heat the oil in a large frying pan and fry the onion for 3 minutes over a medium heat. Meanwhile loosen the half rings; that will become easier as they warm up. Turn up the heat and add the spinach by the handful. Keep tossing as the spinach wilts. Carry on until you’ve used up all the spinach. Mix in butter and salt to taste. Grate over the nutmeg and serve, garnished with the hazelnuts.

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