Catalan Spinach - Part of a Recipe is Better than None, Right?

I didn't have the time, ingredients or inclination to prepare the Chicken Pastilla but thought it high time I prepared something before this blog was kicked off the internet through lack of use.

I needed a green veg to go with a basic roast dinner for a big group and thought to try this part of the Chicken Pastilla recipe and it turned out to be a successful choice, both in terms of ease of preparation and tasty finished result.

And how easy it was, just soak some currants in warmed up sherry vinegar and brandy, toast the nuts ( I used almonds instead of pine nuts because that's what I had) and mix with the paprika and some oil, saute some shallots and garlic then add the spinach, cream and everything else. Cook till the spinach was wilted and the juices evaporated and that's it.

Easy and yummy. Next time I make it - which I think will be often - I'll take pictures!

Edit: I made the Chicken Pastilla! And I remembered to take pictures of the Catalan Spinach part too.