Sauteed Garlic Spinach

This recipe was automatically translated from Romanian. View original here
Sauteed Garlic Spinach

Because the market is full of spinach, I am also a fan of using seasonal vegetables I said to show you how I make spinach food.

I cooked spinach for about 2 years, this year I saw a correction note in the spinach cooking method at Julia Child and now I will show you, in my opinion, the correct and perfect method to cook it. In the end there can be many variations - I chose the most dietary and healthy - with garlic and tomatoes.

Ingredients

Fresh spinach bunch
2 kg
White onion
1 piece
Tomato puree
4 tbsp
Sunflower oil
2 tbsp
Salt
1 tsp
to taste
Garlic cloves
2 pieces

Step by step

1

Here is a picture with my spinach bunch from the market, of 2 kg - to see in the steps below what it will turn into.

2

I took a pair of scissors and very patiently and carefully I chose the spinach leaves - I cut them off the stems and threw away the ugly ones. I put the whole pile of leaves in the kitchen sink (of course cleaned well before), I blocked the water, to fill the sink well and to cover the leaves generously.

3

Then I took it nicely and shook the leaves with my hands, to wash them well and to pass the soil and the sand from them into the water. Then take a handful of leaves with your hands, shake off the water and put them in a larger bowl.

Release the water from the sink, wash it well of the sand left by the leaves. Put the spinach in the sink again, leave a lot of water and repeat the whole procedure 2 more times. This is to make sure that you will not have sand and earth in the spinach food.

Once upon a time I used to wash the spinach, each leaf separately - it took me about 1 hour for the whole procedure and it was made for me. I saw this method with the sink at Julia Child, I find it ingenious.

4

During this time, while you "play" with the leaves, you can boil a smaller pot of water - add a little salt in it. When it starts to boil, put the clean spinach leaves and observe the magic - the pile of leaves softens and turns into something a little ... Add the spinach in half if it doesn't fit the whole amount, along the way it makes room in the pot.

Leave for 1-2 minutes, to cook well.

5

Then pour the whole thing into a sieve positioned in the sink and shake well to get the water out.

6

And again a little trick from Julia Child - put the spinach in the pan again and pour cold water over it. You will notice that it keeps that beautiful green color after this procedure.

7

Again pass the spinach through a sieve and then squeeze it well with your hands so that all the water comes out.

That was the remaining 2 kg of leaves and stems ...

8

Now we start to prepare it and season it - in a pan we put a finely chopped onion, 2 tablespoons of oil and half a glass of water - this to cook the onion healthy, dietary.

9

Until the onion is cooked, the spinach is finely chopped with a knife.

10

After the onion softens well, add the tomato broth and mix - I had a kind of homemade broth from several vegetables, more flavorful - I promise the recipe in the summer.

11

Then add the chopped spinach - mix well and let it simmer for 5-10 minutes. If you want more liquid spinach, add more tomato broth or vegetable soup.

I like it so consistently, not like porridge or pasta.

12

After 5-10 minutes add the crushed garlic and salt to taste and ready, turn off the heat and enjoy.

13

You can serve it hot and cold, as food or as a pate on bread - it is delicious with whatever you like.

Good appetite!

PS. It changes a little that beautiful green color after you add the broth.

Quantity: 500 g (3-4 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 30 min
Publish date:

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