Creamed spinach with garlic and egg
15 min
Quick
Sezamo
Preparation method
Clean the spinach leaves, removing roots and tough stems, then wash them thoroughly in several changes of cold water and let them drain. Finely chop the onion and garlic.
In a saucepan, over medium heat, melt the lard and sauté the onion until translucent. Reduce the heat to low, add the garlic, and stir for 1 minute.
Add the spinach, mix well, and cover with a lid for 1 minute. Lift the lid, stir again, and let it cook for another 1 minute. Roughly blend the spinach (with an immersion blender or chop it with a knife). Add the eggs and breadcrumbs, mix well, and cook for another 1 minute to combine.
Chef's tip
To remove any traces of sand, submerge the spinach in a large bowl of cold water and change the water several times.
Do not overcook the spinach, as it will lose its vibrant green color and turn gray.
If you don't serve the spinach immediately, you can add 80 ml of liquid cream (min. 31% fat) to maintain its color and creaminess.
Ingredients
Nutritional values
We Also Recommend
Show all
30 min
Under an hour
