The recipe for spinach.

Spinach as a food product began to be used first in Persia, and then almost everywhere. Almost in every kitchen in the world there are dishes with spinach, as it perfectly combines with other ingredients and contains many micronutrients and vitamins useful for our organisms.

Due to the consumption of spinach in food, you can reduce the risk of malignant tumors. A huge benefit is stored in this green product, both for adults and for children, because it is not allergenic. Recommended to use dishes with spinach as a dietary product in the treatment of anemia, nervous system, diabetes, gastritis and other diseases.

This is justified by the interest and ubiquitous population of this plant. There is far more than one recipe for spinach. Dishes that include spinach in their composition are not only useful, but also have an excellent taste. It is not necessary, however, to forget that besides the many pluses of spinach there is a minus. It is enclosed only in leaves as accumulated oxalic acid. And the "older" spinach, the higher the acid content. Partially neutralize it can be with the help of milk or cream, added during cooking. That is why people with liver, gallbladder, duodenal ulcer, as well as with gout or nephritis should not use this product.

You can consider spinach for a long time, but it is much more practical and more useful to take the recipe for spinach and prepare a tasty and useful dish. Let's start with how to cook spinach? It's not difficult to cook it, our cookbooks are filled with various recipes, among which there is necessarily at least one recipe for spinach. Even if he is not alone, we will start with the simplest, and then, as they say, how to get. If you like, then we'll find another recipe for spinach, and so on, until the question of how to prepare spinach, will not cease to be relevant.

The best is to cook from fresh leaves on a thick stem. For our recipe, they need a couple of kilograms, and for lack of fresh, you can buy a frozen semi-finished product (900 gr.). Disassembled and thoroughly washed leaves should be filled with hot water and left for 10 minutes. If you cook from a frozen product, then it is recommended to boil it, and in the event that you started cooking from fresh leaves, but the ideal option is to put them out in your own juice, because they are juicy enough.

Then in a separate bowl you need to pour milk with a small loaf of white bread or half a loaf. When the milk is absorbed as much as possible, in the same bowl, add the egg and cream. We will blast all ingredients using a blender so that the mass in the bowl becomes homogeneous.

At the end of whipping, spinach had time to either partially boil, or extinguish. It depends on which method you chose. Add to it 2/3 of our resulting homogeneous mass, introduce spices, mix thoroughly and leave on a small fire.

For the remainder, we prepare the floury thickener. For this, it is necessary to roast the flour to a golden color and to shift it with preheated fat or vegetable oil. We enter into it grated or rumpled garlic and fry some more time. Then pour the remainder of the homogeneous mixture into the frying pan and mix the contents of the frying pan into our pan with the spinach prepared. Bring to a boil and cook for another 10 minutes, stirring constantly, so that our dish is not burned.

If you cook for the whole family and want a more satisfying version of the recipe, then to serve your culinary masterpiece is fashionable with potatoes and sausage. Those who control their weight to the prepared dish can add a fried egg.

Bon Appetit.