Sunday, September 3, 2017

Easy spinach recipe

I confess that I am not neutral when it comes to spinach. Although as a child I loved the watch the cartoons with Popeye the sailor, I wasn't such a blind admirer to follow his eating habits too, mainly his love for spinach. When I started my own foodie adventures, I rather tried to find reasons for not eating it, but somehow it was a very twisted argument: although my warning were scientifically based, it had to do only with the ready made frozen products - which I do not like anyway - and not with the fresh spinach. 
In fact, I was quite afraid to prepare a recipe from scratch. I had no idea how to mix ingredients, for how long to cook the leaves, what spices to add. It is a very common occurence to me, when my lack of experience in tastes and foods operates as a deterrent for improving my cooking skills. But I am brave enough to fight my fears therefore, I decided last week to do from scratch my own recipe of spinach.

The list of ingredients was very easy:
- 150 gr. fresh spinach leaves. I cleaned them throughout under cold and warm water several times and then chopped finely
- 3 big garlic cloves, finelly chopped
- 100 ml. walnut oil
- 1 tablespoon za'atar
- 3 big scallions, finelly chopped
- 100 ml. butter milk
- 50 gr. Emmentaler cheese, shredded
Preparation time: 15 minutes

Add the oil, za'atar, garlic and scallions in a pan heated at 250C. Mix well for around 5 minutes. Add the spinach leaves, batch by batch, and mix every time well. At the end, add the butter milk and the Emmentaler, and keep mixing. The dairy ingredients will give a special milk consistency to the ingredients.
Cooking time: 15 minutes
To be eaten warm, with some tomatoes slices, for the decoration and more freshness too. It can be accompanied by meat, pasta, and even fish. I personally eat it as a stand alone meal, but I was so excited by the results that I was hardly thinking about any foodie match.
Right now, I feel that I have so many open options to try that most probably I will keep sharing even more spinach-based recipes in the next weeks!

Bon Appétit!

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