Spinaci con pomodorini e anacardi

Spinach is an excellent source of vitamins A and C, and it is high in minerals. This is a very quick way to vamp some blanched spinach up.

Blanched spinach with tomatoes and cashew nuts (serves 2):

400 gr. spinach

200 gr. cherry tomatoes, quartered

3 Tbsp cashew nuts, roughly chopped

1 garlic clove, sliced

XV olive oil

salt to taste

Blanch the spinach in boiling salted water for 2 minutes, drain it and shock it in iced water.

Heat some oil in a non-stick pan over medium heat, add the tomatoes, garlic and cashews. Sweat them for five minutes, then stir in the spinach.

Season with salt, mix, and serve.

Yum yum!