www.becook.com/en/recipe/creamed-spinach
Creamed Spinach
You have probably disliked spinach since childhood, but if you give this recipe a chance you will surely change your mind, and may even come to love this wonderful vegetable.
- Time
- 30 min
- Servings
- 1
- Difficulty
- Easy
By Bojan Nikolić ·
Preparation
-
1
Wash the spinach carefully and pick off the stalks.
spinach
Tip: When buying spinach, always choose young spinach, which is a deeper green and has smaller leaves. You can always use frozen spinach instead of fresh; the recipe is the same, though the taste does not compare.
-
2
Heat water in a large pot.
When it boils, blanch the spinach for a minute or two, just until the leaves wilt. Drain the spinach and chop it while it is still in the sieve (you can of course chop it on a board, but you will only have more washing-up).
spinach
-
3
Chop the garlic finely.
garlic
-
4
Heat the oil over moderate heat and fry the flour until golden yellow.
sunflower oil
flour
-
5
While making the roux, stir all the time so that it does not burn and turn bitter. Add the garlic to the roux and fry briefly, no longer than a minute.
garlic
-
6
Add the spinach, stir well and gradually add the milk, stirring constantly so that no lumps form.
spinach
milk
Tip: When making a sauce, follow the rule of cold into hot and the other way round; here, pour cold milk into the hot roux.
-
7
Salt to taste and add a tiny pinch of sugar.
-
8
Serving
-
9
Serve the creamed spinach warm, with a fried egg.
spinach
The whole recipe, step by step, on www.becook.com/en/recipe/creamed-spinach
