Creamed spinach with ginger
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For 2 people
0.5 clove of garlic, finely chopped
1 tsp ginger, finely chopped
0.5 chopped onion
chopped 1 small potato
300-400 g of fresh spinach
0.5 liter ca. vegetable stock
extra virgin olive oil
Prepare the broth separately in a saucepan.
Peel, wash and dry the spinach leaves.
Sauté in a pan with high sides ginger, garlic and onion in a little oil for about 2 minutes and without brown the onion.
Add the spinach leaves and leave to soften, stirring continuously so that they do not stick.
When spinach is wilted, add the chopped potato, broth (depending on the density you would like to add cream or put less broth) and a pinch of salt.
Simmer over low heat for about 20 min. stirring occasionally.
When the potato looks cooked, remove from the heat, go with the immersion blender and season with salt.
Serve hot with croutons.
(Thanks to Silvix)