John Myers
Spinach Leaves with Parmesan
The perfect spinach leaves with parmesan recipe with a picture and simple step-by-step instructions.
- 1500 g Spinach leaves
- 8 piece Spring onions
- 2 piece Garlic cloves
- 150 g Freshly grated Parmesan
- 100 ml Cream
- 2 tbsp Olive oil
- 1 tsp Sugar
- 0,25 piece Nutmeg
- Sea salt
- Wash the spinach thoroughly and shake it as dry as possible. If you can’t get fresh spinach, you can also use frozen spinach, but in this case only 1000g, let the spinach thaw first and then squeeze it out a little, we don’t need the liquid.
- Wash the spring onions and cut them into fine rings, put them in a saucepan with the olive oil. Sweat the spring onions over medium heat for 5 minutes, then add the spinach and let it simmer for 5 minutes. (You have to simmer frozen spinach for 10 minutes).
- In the meantime, you can peel the garlic cloves. Add the cream, salt, sugar and grated mussel nuts to the spinach and stir everything together. Let the spinach cook for another 5 minutes, then add the Parmesan and press the garlic into the pot with a garlic press. Cook for another 5 minutes, until there is almost no liquid left in the pot. If there is still a lot of liquid in the pot, increase the temperature and let most of it boil off.
- Now season again to taste, if necessary season with Parmesan, nutmeg or salt and serve.
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