Spinach with almonds and red pepper

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 clove garlic, lightly crushed so that it doesn't fall apart
• 0.5 cup almond petals
• 450 g washed fresh spinach without stems
• 1/4 teaspoon coarse salt
• 1/8 tsp red pepper flakes
• 1 tbsp lemon juice (or to taste)
• 1/4 tbsp. grated parmesan

Preparation:

1. Heat a 12-inch (30 cm) frying pan over medium heat and add olive oil. Prick a garlic clove with the tines of a fork. When the oil is hot and begins to smoke slightly, add the almonds and toast, stirring with a fork, for 30 seconds or until lightly golden. This will impart a subtle garlic flavor to the almonds.
2. Add as much spinach as will fit in the pan, along with salt and red pepper flakes. As the spinach wilts, add more leaves by the handful and stir until wilted. Drizzle with lemon juice and sprinkle with Parmesan. Serve immediately.