Braised spinach in butter with bacon

Ingredients:

• 680 g spinach leaves
• 3 tbsp almond flakes
• 2 slices bacon, cut into 1cm pieces.
• 2 tablespoons red wine vinegar
• 1/4 teaspoon Spanish smoked paprika
• 1/4 teaspoon crushed dried cayenne pepper
• 1/4 cup golden raisins
• 1 tbsp (15 g) butter

Preparation:

1. Preheat oven to 350°F (177°C). Spread the almonds on a rimmed baking sheet and toast until lightly browned and fragrant, about 8 minutes. Set aside.
2. Cook the bacon in a large skillet over medium heat until browned and crispy, about 5 minutes. Remove from heat. Transfer the cooked bacon to a small bowl with a slotted spoon, reserving the fat in the skillet.
3. Return the pan to medium heat, add the shallots and 1 tablespoon of water. Cook, stirring, until softened, about 3 minutes. Pour in the vinegar and cook until reduced and the shallots are glazed, about 3 more minutes.
4. Add the spinach in batches, stirring and allowing it to wilt before adding the next one. When finished, increase the heat to high and add the paprika, crushed dried cayenne pepper, 1/4 teaspoon salt, and a pinch of ground pepper. Cook, covered, for 2 minutes. Uncover and stir in the raisins, toasted almonds, reserved bacon, and butter. Serve.