Epinards Tombes

Directions

1. 1
   Wash the spinach well, and leave some water on the leaves.
2. 2
   Put in a pot, heat, and stir until the spinach is just wilted, or tombe.
3. 3
   Then add 1 tablespoon of the oil and the garlic, heat, and stir.
4. 4
   You may have to work in batches.
5. 5
   Sprinkle with sea salt, and heap everything, liquid included, together in a casserole and keep warm.
6. 6
   Slice the zucchini in rounds, heat the frying pan with a little oil, and saute for a few minutes.
7. 7
   When soft, mash.
8. 8
   Toast the pine nuts in a dry frying pan over medium heat for a few minutes, or until golden.
9. 9
   Drain some of the liquid from the spinach, transfer the spinach to a serving platter, top with the zucchini pieces, and sprinkle with the pine nuts and the mint.