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| Sautéed Spinach |
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Very quick veg, served with the main meal.
- spinach leaves
from medium size bag of fresh spinach leaves (200g) you'd have a small bowl - 2 portions for spinach-lovers
surely you can use a frozen spinach, e.g Bonduelle bolls
- 1 garlic glove
- oil or butter
- 1 tbs sour cream 18 proc
- 1 egg
- salt, pepper, nutmeg (is a must have here!)
- Chop the spinach finely. Truly, if you like, you may leave them as they are, whole leaves.
- Heat a frying pan until hot (not too hot though). Add the butter or oil and swirl the crushed garlic around to flavour the oil.
- Add the spinach and cover with lid. From time to time mix leaves to heat all of them.
If you use frozen veg, place frozen into a pan (do not defrost) and keep covered.
- Season the spinach well with freshly grated nutmeg and salt and freshly ground black pepper.
- Cook until the spinach has wilted, spoon cream and add an egg. Mix all together until the egg is set.
- Serve sautéed spinach alongside the main dish. Or add into casserole or pasta.
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