Here's how I like to prepare the creamiest and most flavorful spring spinach:
Ingredients:
1 kg of fresh spinach
1 bunch of green onions
1 shallot
2 garlic cloves
Oil
Salt
Pepper
Nutmeg
70 g of grated Parmesan cheese
(Optional) about 70 g of feta cheese
4-5 tablespoons of cooking cream (at least 32% fat)
For poaching the egg:
Generous amount of water
3 tablespoons of vinegar
Preparation: Wash and roughly chop the spinach and green onions. Clean and finely chop the shallot and garlic cloves. In a pot, sauté the shallot and green onions in oil or butter, add the garlic and chopped spinach, stir with a wooden spoon, and cover the pot until the spinach wilts (about 7 minutes). Remove the lid, add the grated Parmesan, and crumble the chosen cheese into the mixture. Season with pepper and salt (keeping in mind that the cheese added earlier is already salty), then grate some nutmeg on top.
Next, add the cream based on your desired consistency and mix well. Transfer the prepared spinach into a food processor and blend until you achieve the creamiest, smoothest, and most consistent spinach. Adjust the seasoning if needed, and add more cream if desired.
I served it alongside a poached egg, which I prepared as follows: In a pot, I brought a generous amount of water mixed with 3 tablespoons of vinegar to a boil. I cracked the eggs into two coffee cups and had them ready next to the pot. When the water began to boil, I stirred it in a circular motion with a spoon and gently slid the eggs into the whirlpool. I let them cook for about 2 minutes, then removed them with a spatula onto kitchen paper to absorb excess moisture, trimming the egg whites to form a nice shape for the freshly poached egg. I placed each egg in the center of the creamy spinach portions, allowing the yolk to temptingly flow over them.
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