Creamed Spinach

Steps

• 1
  It's best to wash the spinach in a tall pot with cold water, so that any soil or sand sinks to the bottom. Change the water several times. Heat the spinach for a short time; prolonged heat treatment will cause it to turn grey. You can chop the spinach with a knife on a cutting board, but don't make it too fine. If you're not serving it immediately, you can add a little cream to keep its beautiful green color. For the amount mentioned above, 80 ml of cream (min. 31%) is sufficient; just bring it to a boil in the spinach pot, stir, and remove from heat.
• 2
  Remove the spinach leaves from the stems, wash them thoroughly several times in cold water, then let them drain. Chop the onion. Peel and finely chop the garlic.
• 3
  Heat the fat in a pan over medium heat, then sauté the chopped onion until translucent. Reduce the heat to one-third, add the garlic, and sauté for another 1 minute, stirring constantly.
• 4
  Add the spinach, mix thoroughly, and simmer covered for 1 minute. Stir and let it cook for another 1 minute. Stir again, add the breadcrumbs, mix thoroughly, and simmer covered for 1 minute. Stir and let it cook for another 1 minute. Stir again, add the breadcrumbs, mix, and keep warm for 1 minute.
• 5
  Season with salt and freshly ground pepper and mix thoroughly.