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MY COOKBOOK

MY COOKBOOK
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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

8.3.14

WILTED SPINACH WITH GARLIC


But not the limp, slimy kind! We love Hungarian creamed spinach, but for a change I devised a simple side dish and since then I even used it to fortify my mashed potatoes. The man may complain I experiment on him, but our meals are never boring.

I never cared for frozen spinach but after Leilah found a giant worm in hers, I will definitely not use it. I prefer my spinach fresh and tied together in a bunch; not in a bag with bits of it rotting in the middle. Lucky for me, fresh spinach is available year around and its one of the staples I get from New Leaf. I turn over every leaf for critters and wash each leaf separately. There is nothing worse than crunching on sand during dinner. I measure the spinach by handfuls. Whatever I can grasp with one hand is sufficient spinach for one serving.

2-3 handfuls of fresh spinach
2 Tbsp olive oil
4-6 cloves of garlic, chopped
salt and pepper to taste

• Check the spinach for critters.
• Chop the bigger pieces and cut the stems.
• Place in a large bowl and rinse well.
• Transfer to a colander to drip dry.
• Slowly heat the olive oil in a non stick fry pan.
• Add the chopped garlic and sprinkle salt on it.
• Slowly sauté the garlic for a couple of minutes, but do not burn.
• Add the drained spinach and toss to combine.
• Sauté the spinach on medium heat for one minute and then turn it over with a pair of kitchen thongs.
• Sauté for one minute. You don’t want the spinach to cook, just want to wilt it.
• Sprinkle with ground pepper and serve immediately.







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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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