Sauteed spinach from fresh leaves
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Kifli Kukták
Ez a hagyományos párolt spenót friss levelekből készül, és tökéletes kísérője húsoknak vagy tükörtojásnak. A fokhagyma és a hagyma karakteres ízt ad neki, míg a zsemlemorzsa és a tojás biztosítja a krémes állagot. Gyors, egészséges és laktató köret, amely pillanatok alatt elkészül.
Preparation method
Thoroughly wash the spinach leaves in cold water, remove the thicker stems, and let them drain. Finely chop the onion and garlic.
Melt the lard in a pot over medium heat and sauté the onion until translucent. Lower the heat, add the garlic, and stir for 1 minute.
Add the spinach, mix thoroughly, and steam covered for 1 minute. Remove the lid, stir, and cook for another 1 minute. Then, coarsely blend or chop the spinach. Add the eggs and breadcrumbs, mix well, and heat through for 1 minute.
Chef's tip
It is best to soak the spinach in cold water in a deeper bowl so that the sand and dirt settle to the bottom. Change the water several times.
Only cook the spinach for a short time, as long cooking will cause it to lose its bright green color and turn grey.
If not serving immediately, add a little cream (approx. 80 ml) to help it retain its beautiful green color.
Ingredients
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