Creamed Spinach

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.

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.

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.