Spinach cooking
Spinach releases as much water as is cooked. So my father has a trick to filter and dry as much spinach as possible before cooking it with a spinning salad.
Then fry some garlic in olive oil in a large and wide skillet and add the cleaned, dried and dried spinach leaves to the pan. Wrap the pan with spinach, cover and cook for one or two minutes.
Ingredients
Method
Spinach releases as much water as is cooked. So my father has a trick to filter and dry as much spinach as possible before cooking it with a spinning salad.
Then fry some garlic in olive oil in a large and wide skillet and add the cleaned, dried and dried spinach leaves to the pan. Wrap the pan with spinach, cover and cook for one or two minutes.
Ingredients
- 2 large spinach wrists, about 1 kg
- Extra virgin olive oil
- 3 cloves of garlic, chopped
- Salt to taste
Method
- Clean and prepare spinach: Cut the thick stem of spinach and discard. Clean the spinach by filling the sink with water and soak the spinach to remove sand or dirt. Drain the spinach and repeat the marinade and drops. Put spinach in salatotation to remove excess water.
- Garlic sauce: 2 L. L. Heat olive oil in a large saucepan over medium heat. Add the garlic and saute for about 1 minute until the garlic starts to turn brown.
- Add spinach to the pan: Add spinach to the pan by wrapping it slightly if you need it by hand. Use a few spatulas to lift the spinach and turn it into a frying pan so you can spread more olive oil and garlic on it. Do this several times. Cover the pan and cook for 1 minute. Open the spinach again and return. Cover the pan and cook for a while.
- Remove from the pan and drain excess liquid: after 2 minutes of cooking, the spinach must be completely withered. Remove from fire.
- Drain the remaining liquid from the pan. Add a little olive oil, sprinkle salt as you like. Serve immediately.
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