Spinach Chop

Since there will be plenty of spinach this week!

This one is adapted from Heidi Swanson's cookbook "Super Natural Every Day." She also has a blog: 101cookbooks. The harissa recipe is from The Stone Soup by Jules Clancy.

16oz Spinach, tough stems removed

1T extra-virgin olive oil

3 cloves garlic

1T harissa (see below if you can't find any pre-made)

1/2c slivered almonds, toasted

grated zest of 1/2 lemon (optional)

4 hard boiled eggs (peeled and chopped)

Wilt the spinach in 1/2inch of boiling water. Stir it constantly for about 1 minute.

Drain spinach and run cold water over it to cool.

Spin spinach in a salad spinner or press spinach in a clean towel to remove as much water as possible.

Finely chop spinach.

Heat olive oil over medium heat and stir in garlic, cook about 1 minute--don't brown it.

Remove from heat and stir in harissa and spinach.

Add eggs, almonds, lemon zest and salt to taste.

For the harissa:

1 jar roasted red peppers (8oz)

2-5 small red chiles

2tsp caraway seeds

1tsp smoked paprika

1T lemon juice

2T olive oil

Put the first 5 ingredients in a food processor until smooth.

Stir through olive oil.

Serve as you would any chili sauce.

Enjoy this week's plethora of spinach!