Spinach puree

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Spinach is preferable to fresh. There is small-leaved spinach, but large spinach leaves are suitable for this dish. Cream of any percentage of fat content. If there is no cream available, you can use milk.

2. Step 2:

   

   Rinse the spinach well. Pay special attention to this process, because spinach grows close to the ground and may contain its particles. It is best to wash spinach with very hot water. Then dry the spinach leaves well and chop them. You can cut it in any way - it does not play a big role.

3. Step 3:

   

   In the pan in which you will cook the spinach, melt the butter. The oil must be completely natural, with a fat content of at least 82%.

4. Step 4:

   

   Add chopped spinach to the pan, keep the pan on low heat.

5. Step 5:

   

   Salt the spinach. I use ordinary white table salt, but you can also take salt with additives, for example, Svan or Adyghe salt. If you are a fan of spicy dishes, you can also add some other seasonings to spinach: garlic powder, ground paprika, hot pepper - choose to your taste!

7. Step 6:

   

   After adding salt, spinach will give up its moisture and greatly decrease in volume. Cook it, stirring, over low heat for 5 minutes. Spinach is cooked very quickly!

8. Step 7:

   

   Add cream. Simmer the spinach in cream for another 5 minutes.

9. Step 8:

   

   Then grind the spinach into a puree using a blender until smooth.

10. Step 9:

    

    Serve the puree to meat, fish or poultry in a warm, hot or chilled form. Enjoy your meal!