1 1/4 lb fresh spinach leaves or 1 lb frozen spinach puree, 1/2 teaspoon baking soda, 2 cups milk, 2 tablespoons flour, 3 oz heavy cream, 2 eggs, 1 heaping teaspoon salt, 1/2 teaspoon ground black pepper, 2 cloves of garlic
Pick the spinach leaves off the stems, wash, repeatedly, in cold water. Bring 1 1/2 quarts of water to a boil, add the baking soda (this will preserve the vivid color of the leaves) then add the spinach. After 2 minutes, when all the leaves have become soft, strain them. Blend together with the milk, then heat the mixture again. If using frozen spinach, thaw it in the milk over heat. Mix the flour and the cream until smooth, add a bit of water if too thick. Add the beaten eggs. Pour it into the spinach mixture. Boil for about 2 minutes, stirring constantly, until it thickens. Add salt, black pepper and crushed garlic to taste.
– You can omit the eggs, thickening the spinach with the cream and flour mixture only.
– Use traditional thickening if desired: heat 4 tablespoons of oil or 2 oz butter. Sprinkle with flour. Stirring, fry until light brown. Add the crushed garlic as well. Pour in the cool spinach puree and, stirring, let it thicken.
– You can use bread rolls to thicken the spinach. Soak 2 rolls in cold water, squeeze, then push it through a sieve. Mix into the spinach puree.
Preparation time: 35 minutes
One serving: 1005 kJ/241 kcal