- Spinach (fresh) - 400 Grams
- Butter - 1 teaspoon
- Shallot (sliced) - 1/4 cup
- Garlic - 2 Teeth (Skip through the press)
- Salt - 1/2 Teaspoon
- Black pepper - 1/4 teaspoons (We recommend using freshly ground pepper)
- Nutmeg - 1/8 Teaspoon (If possible, freshly ground)
- Cream - 1/4 cup (If you can afford, use thick cream.)
1. Rinse the spinach. Cook it in a water bath: place in a pan with holes and place on another pan with water. Keep in mind that fresh spinach takes up four times more space than cooked. 2. After a few minutes, spinach will look like the following (see the illustration). 3. Drain the water in which spinach was boiled, and then remove the remaining water with a wooden spoon. Chop the spinach. 4. Melt the butter in a small saucepan or frying pan over medium heat. Add the garlic and shallots, stir-fry, stirring, for two minutes. 5. Add the spinach, fry. When the spinach leaves the juice and the mass becomes more liquid, add cream, salt, pepper, nutmeg and cook for another 4 minutes - until the cream is twice less. 6. The dish is ready! Serve garnish with your favorite meat, chicken or as a snack. Pleasant!
Servings: 2