LOW CALORIE

Creamy Spinach

⏳ Time

5 minutes

🥕 Ingredients

🍽️ Servings

Description

The perfect side dish for any fish, a great option as one of the sides for meat, a festive green-and-white substance that, in principle, can also be enjoyed as a main dish for vegetarians.

Ingredients

Fresh basil leaves - 17.6 oz
Garlic - 1 clove
Olive Oil - 0 fl oz
33% Cream - 3 fl oz
Salt - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

If you are using large, mature spinach leaves instead of small young ones, you need to remove the stem and the thick central rib, leaving only the leaf itself. The stem is very fibrous and will not be enjoyable to eat. The leaves should be thoroughly washed, and any damaged or wilted parts (which can happen with leaves) should be removed.

Step 2

In a large pot, bring two to three liters of water to a boil with a teaspoon of salt. Add the prepared spinach leaves to the boiling water, stirring them in to ensure each leaf gets submerged, and cook for thirty seconds. No longer. This is important. Overcooked spinach is much like overcooked meat; the enjoyment diminishes significantly.

Step 3

After cooking the spinach for half a minute, drain it in a colander, then cool it on ice or under running cold water to stop the cooking process. Squeeze the green mass with your hands and spread it out on paper towels to absorb any remaining liquid.

Step 4

In a skillet, heat olive oil and sauté a garlic clove until fragrant, being careful not to burn it. As soon as the garlic aroma emerges, promptly remove the garlic clove and instead add spinach to the skillet, pouring in cream, seasoning with pepper, and mixing it with the garlic-infused oil. Alternatively, you can mix the spinach with a garlic clove pierced with a fork, without sautéing it first: this will give a more delicate garlic flavor.