Espinacas picadas

Note: Instructions in normal letters are pretty clear in the original. My interpretations are in italics.

Ingredients:

• spinach
• lard
• one of the following options:
• broth of male goat and bacon that is good and greasy
• goat’s milk
• sheep’s milk
• milk of almonds - see Cariadoc’s recipe (in English), or my adaptation (in Spanish)

• bacon cut in little squares
• fresh cheese (an uncured, white cheese) (if in season (¿))
• raisins
• cheese from Aragón (¿sheep’s?), grated
or
• parsley (of the flat-leaved aromatic variety) and spearmint

To make it:

Wash and chop the spinach, boil them very briefly in water with some salt and let them drain very well. Chop them very small.
Sauté the spinach with some lard. When they nearly are done add the broth, milk, cheese, herbs or whatever according to your choices.
 

My experiences

• 400 (nearly a pound) grams of frozen spinach, cooked in the micro-wave oven for slightly less time than was advised on the packet. I then drained them by placing them on a strainer and pushing with a spoon (as a previous experience failed due to excess spinach juice)
• some lard (around 1 flat tablespoon)
• 80 gr (5 oz) cow and sheep’s milk cheese, medium-cured, the amount of which I later doubled, grated
• 200 ml (about 1/3 pint) of almond milk

Spinach are not my favourite flavour (hence the doubling of the cheese), but these were quite tasty. A relatively easy and fast recipe.