Creamy Spinach
6 servings
5 minutes
An ideal side dish for any fish, a good thing as one of the side dishes for meat, a smart green-white substance that, in principle, can be eaten as a main dish, being a vegetarian.
1
If you are using large, meaty spinach leaves instead of small young ones, you need to remove the stem and string, leaving only the leaf itself. The stem is very fibrous and will not provide any pleasure. The leaves should be thoroughly washed, and any damaged or rotten parts (which can happen with leaves) should be removed.
2
In a large pot, bring two to three liters of water with a teaspoon of salt to a boil. Add the prepared spinach leaves to the boiling water, stirring to ensure each leaf gets hot water, and cook for thirty seconds. No more. This is important. Overcooked spinach leaves are about the same as overcooked meat, with much less enjoyment.
- Fresh spinach leaves: 500 g
- Salt: 1 teaspoon
3
Boil the spinach for half a minute, then drain it, and cool it in ice or running cold water to stop the cooking process. Squeeze the green mass by hand and spread it on paper towels to absorb the remaining liquid.
4
Heat olive oil in a pan and sauté a clove of garlic until fragrant, without burning. Once the garlic aroma appears, immediately discard the clove and add spinach to the pan, pour in cream, season with pepper, and mix with the garlic oil. Alternatively, you can mix the spinach with a fork using an unroasted clove of garlic for a more subtle garlic flavor.
- Garlic: 1 clove
- Olive oil: 20 ml
- Fresh spinach leaves: 500 g
- Cream 33%: 100 ml
- Ground black pepper: to taste
5
The spinach mixed with cream and garlic butter should be served immediately.