Steamed spinach from fresh leaves
15 min
Quick
Kifli Kukták
Ingredients
Preparation method
Preparation
Wash the spinach leaves thoroughly several times in cold water, remove the thicker stems and roots, then let them drain. Finely chop the red onion and garlic.
Cooking
In a saucepan, melt the lard over medium heat and sauté the red onion until translucent. Reduce 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, roughly blend the spinach with an immersion blender (it should not be a complete purée). Add the eggs and breadcrumbs, mix well, and heat together for 1 minute.
Chef's tip
It is advisable to soak the spinach in a deep bowl with plenty of cold water so that sand and soil settle at the bottom. Change the water several times.
Only heat the spinach for a short time, as prolonged cooking will cause it to lose its beautiful green color and may turn grey.
If not serving immediately, add approx. 80 ml cream (min. 31%) to preserve its vibrant green color. Just bring it to a boil and remove from heat.
35 min
Quick
