Spinach sauce

Creamy sauce with herbs for favorite dishes. Spinach does not have a sharp taste and smell, so the sauce with this greens is combined with many dishes. It is prepared on the basis of cream and gives the dishes a delicate creamy taste. The sauce will be a great addition to pasta, as well as to fish or meat.

Julia

Recipe author

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Composition / ingredients

servings:

Spinach

100

Cream (15-20%)

130

Hard cheese (like parmesan or maasdam)

Olive oil

Lemon juice

Garlic

Salt

to taste

Herb mixture (0.5 tsp)

0.5 gr

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 5 g

Fats 69 % 18 g

Carbohydrates 12 % 3 g

235 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 25 min

Step 1:
To prepare the spinach sauce, you will need: spinach, cream, hard cheese, olive oil, salt, lemon juice, herbs of Provence, garlic.
Step 2:
Wash spinach greens, dry well, chop finely.
Step 3:
Heat olive oil in a frying pan, put spinach.
Step 4:
Simmer the greens for 3 minutes, stirring occasionally.
Step 5:
To add piquancy to the sauce, you can add garlic. It needs to be cleaned, washed, passed through a press. You can finely chop the garlic.
Step 6:
Chop the cheese on a fine grater.
Step 7:
Add garlic and herbs of Provence to the spinach.
Step 8:
Mix everything, simmer under the lid for 5 minutes, stirring.
Step 9:
Pour cream into the pan, add salt, mix. Bring the sauce to a boil. Cook on low heat for 2 minutes.
Step 10:
To make the sauce get a more viscous consistency, add grated cheese. Cheese will also enhance the creamy taste of the sauce.
Step 11:
Let the cheese melt completely over low heat with constant stirring.
Step 12:
Remove the sauce from the heat, pour in the freshly squeezed lemon juice, mix.
Step 13:
Let the sauce stand under the lid for 3 minutes. Pour the sauce into a saucepan, serve warm. Enjoy your meal!

When preparing the sauce, cream can be replaced with low-fat sour cream.
Spinach sauce can be prepared not only in the summer season, but also all year round, using freshly frozen greens.
To make the consistency of the sauce homogeneous, you can grind it with a blender.

The creamy taste of the sauce is perfect for pasta, because the union of cheese, cream and pasta is a classic combination. The sauce is also suitable for baked, fried, stewed fish or meat chops. Seafood will be no exception.
Spinach sauce completely transforms the taste of any dish, makes it more expressive.

Fresh spinach contains vitamins A, K, C, E, folic acid, iron.
But also this useful greens contain oxalic acid, so you should not include dishes with spinach in the diet of people with kidney diseases.
Oxalic acid is partially destroyed by heat treatment. To neutralize it, spinach is best cooked with the addition of cream or milk.