Step-by-step recipe on how to cook fresh spinach for a side dish. What can be prepared from spinach, its benefits and harms What dishes can be prepared with fresh spinach

Spinach is an annual herb vegetable its leaves have a slightly sour taste and a bland aroma. Persia is considered its homeland and spinach has been known since ancient times. Spinach has two titles: “King of Vegetables” and “Broom of the Stomach” - for activating the activity of the pancreas and intestines. Spinach is valued for its high protein content in its green leaves. In terms of protein content, spinach is in third place among vegetables; only green peas and beans contain more protein. Spinach dishes are very healthy for people of any age. But they are most useful for diseases of the cardiovascular and nervous system, hypertension, gastritis, anemia, exhaustion and anemia, diabetes, enterocolitis. Let's look at what dishes can be prepared from spinach.

Useful properties of spinach.

A valuable property of spinach is that it will help inhibit the growth of malignant tumors. It is used to prevent and treat cancer; spinach is used to treat radiation sickness.

Spinach leaves are very rich in many vitamins, mineral salts, and a lot of iron. Spinach is used in children's and dietary nutrition. It is easily digestible, since its leaves contain substances that stimulate the salivary and pancreas glands, and intestines.

Spinach acts as a mild diuretic and laxative, and has anti-inflammatory and tonic properties. It is easily digestible, and therefore it is useful for those who have recently undergone surgery or a serious illness.

Compound.

Spinach contains: water – 93.3%, proteins – 2.3%, carbohydrates – 1.7%, fats – 0.3%, fiber – 0.6%, mineral salts – 1%. It contains B vitamins, provitamin A, vitamin C.

Consumption restrictions.

Spinach also has contraindications. Patients with gallstones, kidney stones, urolithiasis and gout should not eat spinach in large quantities.

What can you cook from spinach?

Spinach is added to soups, purees, pie fillings, omelettes and casseroles. You need to add sorrel to the cabbage soup with spinach for taste. As a side dish there is pureed spinach or with the addition of mashed potatoes. Spinach has a neutral taste and can be combined well with other foods: cheese, bacon, tomatoes, cream, scrambled eggs, beans, meat, pine nuts.

Sand may remain in the petioles, so the spinach leaves must be washed very well. Frozen spinach is also used for preparing dishes, which you can buy or freeze yourself.

Spinach can be eaten in any form. It is consumed fresh, frozen, dried, steamed, stewed, and preserved in the form of puree.

If you want to prepare pies or a main dish, place the spinach in boiling water for 1 minute, drain in a colander and squeeze. Frozen spinach also needs to be lightly squeezed.

How to cook spinach-based dishes?

Spinach soup.

Boil half a kilogram of spinach and chop in a blender, or take ready-made puree. Boil beef broth, remove the meat and cut it into pieces. Throw potatoes into the broth, you need 0.5 kg of them, cook until tender. Mash the potatoes directly in the soup. Add the spinach puree to the soup; when it boils, cook for 2 minutes. You need to prepare a dressing for the soup: add the juice of one lemon, a teaspoon of sweet paprika and a little ground black pepper to a glass of sour cream.

Meadow mashed potatoes.

Boil the potatoes, mash them, add butter, salt, milk. Mix mashed potatoes and spinach puree and blend with a blender. Makes a good side dish.

Scrambled eggs with spinach.

Fry onions in butter or vegetable oil in a frying pan. Peel 1 medium tomato, cut and place in a frying pan with onions, simmer. Chop one bunch of spinach, or take 2 tablespoons of spinach puree and place in a frying pan. Beat four eggs with 2-3 tablespoons of mayonnaise or sour cream, pour into a frying pan and simmer until done.

Spinach pie.

Mix 500 g of spinach puree, 400 g of grated cheese and two eggs well. Roll out a layer of yeast dough and place on a baking sheet. Place the filling on it and cover with a second sheet of dough on top. Bake for 30 minutes at 180º.

Spinach with rice.

Fry the finely chopped onion in four tablespoons of vegetable oil. Finely chop 3 tomatoes, 2 bell peppers, add to the onion and simmer. Add 1 tablespoon of tomato paste and stir. Add 500-700 g of finely chopped spinach or spinach puree to the pan. Add half a glass of rice, add a liter of broth or water, simmer over low heat until the rice is cooked. The result should be something between a thick soup and risotto. Serve sour cream with rice.

Spinach pancakes.

First you need to bake savory pancakes. Scald the spinach leaves with boiling water. Place 2-3 spinach leaves on the pancake, sprinkle grated cheese on top and wrap it in a roll. Place the pancakes in a mold and bake in the oven. Pancakes can be replaced with thin Armenian lavash. Before putting in the oven, spread the pita rolls with melted butter.

Chicken fillet with spinach.

Cut the chicken breast into pieces. Salt and pepper the meat, sprinkle with lemon, and leave to marinate for an hour. Trim the stems of the spinach leaves and pour boiling water over them. Wrap a piece of chicken fillet in a spinach leaf, dip in a beaten egg, then roll in flour, dip in the egg again and bread in breadcrumbs. Fry in vegetable oil on both sides, place in a mold, pour sour cream on top, put a layer of tomatoes cut into slices, top with grated cheese and put in the oven, heated to 200º, for half an hour.

Spinach salad.

Boil four eggs, scald spinach with boiling water. Chop 400 g of spinach, cut onions into rings, chop parsley and dill, chop eggs, mix everything. Add mayonnaise, then place small toasted crackers and small cheese cubes on top.

Although spinach does not have a strong taste, it is an excellent helper in the fight against winter vitamin deficiency, thanks to its rich content of vitamins and microelements.

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simplyrecipes.com

Ingredients

• 9 eggs;
• 2 tablespoons milk;
• 30 g grated parmesan;
• salt - to taste;
• 1 onion;
• 1 clove of garlic;
• 250–300 g fresh spinach;
• 60 g goat cheese.

Preparation

Whisk the eggs, milk and Parmesan. Season with salt and pepper. Heat oil in a frying pan over medium heat. Fry finely chopped onion for 5 minutes, add chopped garlic and cook for another minute.

Chop the spinach with a knife and add it to the vegetables in parts. Simmer until it reduces slightly in volume. Pour the egg mixture over the ingredients and smooth it out.

Place small pieces of goat cheese on top. Cover the pan with a lid and cook over low heat for 10-13 minutes. Place the pan in the oven preheated to 180°C for a few more minutes to allow the frittata to brown.

simplyrecipes.com

Ingredients

• 400 g fresh spinach;
• 3-4 strips of bacon;
• 1 onion;
• 1 clove of garlic;
• 2 tablespoons ;
• 2 tablespoons flour;
• 240 ml milk;
• a pinch of nutmeg;
• salt - to taste;

Preparation

Place spinach in boiling water for about 1 minute. Drain in a colander and rinse under cold water to stop the cooking process. Squeeze out excess liquid and chop the spinach with a knife.

Chop the bacon and onion into small pieces and mince the garlic. Place the bacon in the hot pan and cook until the fat appears. Add onion and garlic and sauté until soft.

In another skillet or saucepan, melt the butter over moderate heat. Add flour and cook, stirring, for a couple of minutes. Gradually pour in the milk and cook the sauce, stirring constantly, until thickened.

Add spinach, bacon, onion and garlic to sauce. Season with nutmeg, salt and pepper and stir to combine. Bring to a boil and remove from heat.

Ingredients

• 50 g butter;
• 1 onion;
• 2 cloves of garlic;
• 1–2 potatoes;
• 450 ml chicken or vegetable broth;
• 600 ml milk;
• 450 g fresh spinach;
• ½ lemon;
• salt - to taste;
• ground black pepper - to taste;
• ground nutmeg - to taste;
• a few tablespoons of heavy cream.

Preparation

Melt the butter in a saucepan or saucepan. Add finely chopped onion and garlic and sauté until soft. Cut the potatoes into small cubes, add to the vegetables and fry for another minute.

Pour in the broth and cook for about 10 minutes over moderate heat. Add milk and bring to a boil. Add half the spinach and finely grated lemon zest. Cook covered for 15 minutes, then cool slightly.

Use a blender to puree the soup along with the remaining spinach, and then reheat. Season with salt, pepper and nutmeg. Before serving, garnish with cream.

Ingredients

• 4 skinless, boneless chicken breast halves;
• salt - to taste;
• ground black pepper - to taste;
• 2 teaspoons;
• 1 onion;
• 2 cloves of garlic;
• 250 g fresh spinach;
• 240 ml low-fat cream;
• 180 ml chicken broth;
• 100 g grated mozzarella;
• 50 g grated parmesan.

Preparation

Heat half the oil in a frying pan over medium heat. Season the chicken with salt, pepper and paprika. Fry for about 8 minutes on each side until golden brown. Transfer the meat to a plate.

Heat the remaining oil in a frying pan and add finely chopped onion. Fry, stirring, for about 5 minutes. Add chopped garlic and cook for another minute. Add the spinach little by little and cook until it has reduced slightly in volume.

Pour in the cream and broth, season with salt and pepper and simmer for 3 minutes. Add mozzarella and Parmesan and stir until cheese melts. Place the chicken in the pan and cook for another 5 minutes, pouring the sauce over it.

tasteofhome.com

Ingredients

• 300 g frozen spinach;
• 1 egg;
• 80–100 g breadcrumbs;
• 450 g minced turkey;
• ¼ onion;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• a little vegetable oil.

Preparation

Thaw spinach and squeeze out excess liquid. Mix it with beaten egg, breadcrumbs, minced meat, chopped onion and garlic, salt and pepper. You can add others to suit your taste.

Form the mixture into small balls and place on a greased baking sheet. Bake at 200°C for approximately 20 minutes.

Ingredients

• 80–100 g frozen spinach;
• 220 g;
• 50 g grated mozzarella;
• ¼ teaspoon dried garlic;
• ground chili - to taste;
• salt - to taste;
• 4 salmon fillets;
• ground black pepper - to taste;
• 2–3 tablespoons olive oil;
• a piece of butter;
• ½ lemon.

Preparation

Thaw spinach and squeeze out excess liquid. Mix cream cheese, mozzarella, spinach, garlic, chili and salt. Make longitudinal cuts on the fish and fill with the resulting mixture.

Season the fillets with salt and pepper. Heat oil in a frying pan over medium heat. Fry the fish for about 6 minutes on each side until golden brown. After turning the fillet over, pour lemon juice over it.

7. Gnocchi with spinach and ricotta

weelicious.com

Ingredients

• 280 g frozen spinach;
• 200 g;
• 60 g grated parmesan;
• 1 egg yolk;
• 3 tablespoons flour + some for sprinkling.

Preparation

Thaw the spinach and carefully squeeze out any excess liquid. Mix all ingredients in a blender. Form small balls from the mixture, dusting your hands with flour. If the mass does not hold its shape well, add more flour.

Boil the gnocchi in batches. Place them in boiling water for 3 minutes. They should float to the surface.

gimmesomeoven.com

Ingredients

• 2 large apples;
• ½ red onion;
• 280 g fresh spinach;
• 50 g walnuts;
• 80 g dried cranberries;
• 140 g goat cheese or feta;
• 80 ml olive oil;
• 60 ml apple cider vinegar;
• 2 tablespoons lemon juice;
• 1 tablespoon Dijon mustard;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 1 tablespoon - optional.

Preparation

Core the apples and cut into thin slices. Chop the onion into thin strips. Place spinach, apples, onions, nuts, cranberries and half of the crumbled cheese in a bowl.

Mix oil, vinegar, lemon juice, mustard, chopped garlic, salt, pepper and, if desired, honey. Pour the dressing over the salad, toss and sprinkle with the remaining cheese.

cleanfoodcrush.com

Ingredients

• 1 pomegranate;
• 2 oranges;
• 3–4 celery stalks;
• 180 g fresh spinach;
• 30 g chopped almonds;
• 2 tablespoons apple cider vinegar;
• 2 tablespoons olive oil;
• 1 tablespoon honey;
• 1 shallot;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Clean it. Remove peel, white veins and films from 1 orange. Cut the celery into small pieces. Place spinach, celery, orange, pomegranate seeds and almonds in a bowl.

Mix the juice of the second orange, apple cider vinegar, oil, honey, chopped onion, salt and pepper. Pour the dressing over the salad and toss gently.

lecic/Depositphotos.com

Ingredients

• 240 ml milk;
• 60–80 g fresh spinach;
• 3 kiwi;
• 1 banana;
• 250 g natural yoghurt.

Preparation

Mix milk and spinach in a blender. Add yogurt, kiwi and banana pieces and beat until smooth.

If you have never tried spinach, then you did not live in America at the beginning of the 20th century. At that time, the States, and after them other Western countries, were gripped by an epidemic of love for this broad-leaved vegetable due to rumors about the colossal iron content in it. They say that the reason for the latter was a banal mistake by the researcher who missed a decimal point in the number. While the misconception was dispelled (and this took decades), millions of children managed to “fill up” with the healthy product that caring parents packed their treasures with pounds.

However, let’s not rush to sympathize with the unfortunate children. The benefits of spinach are still the subject of research and debate, but its taste remains unchanged and loved by many, and the cuisines of different nations are replete with recipes for wonderful dishes using it. And the question “what to cook with spinach” remains relevant for many housewives.

Don't chew old spinach leaves - give them to your hamster...

Spinach is eaten raw, but only young leaves, up to 5 cm in size, while old leaves are rough - they are boiled, steamed, stewed and fried.

Wash fresh greens very thoroughly in running water before eating and try to store them in the refrigerator for no more than a week.

And if every now and then you come across spinach bought for the occasion, and you realize with regret that it will end up in the trash, it is better to freeze it - the leaves are perfectly stored in the freezer. But even better - try cooking one of the delicious dishes from spinach, the recipes for which we have collected for you in this review.

Raw foodist cuisine: salad of spinach leaves, raspberries, nuts, currants, pears

American classic – spinach puree with cream

As we have already said, Americans have long and consistently tried to heal their bodies by eating spinach in large doses, so with it (that is, on it) they ate the dog, and you can freely add the word “classic” to their recipes.

If you prepare this spinach dish at home, you will be able to appear like an American cuisine connoisseur in front of your friends at steakhouse restaurants, since it is one of the most common side dishes for steaks.

So, find the following products in the refrigerator:

• butter – 2 tbsp
• flour – 1 tbsp
• moderately fat cream (milk is possible) – 180 ml
• salt, black pepper, paprika - a little each
• Parmesan, Romano or similar hard Italian cheese - half a glass, grated (yes, yes - the puree will turn out “golden”; if you want an economical option, try using another cheese, but be sure to be hard or, in principle, you can do without it at all)
• nutmeg - a quarter teaspoon
• and finally, spinach - two tightly packed glasses

We start preparing the puree by processing the spinach. If you take it out of the freezer, defrost and squeeze out the water. If the greens are fresh, steam them a little or simmer them in a hot frying pan until they become soft.

Now put a small saucepan on low heat, melt the butter in it, stir the flour in the butter and let it boil for a minute. Add the cream and nutmeg here and boil for another two minutes. The sauce should thicken.

Add the spinach, cook for a couple of minutes (don’t simmer, just wait for the leaves to warm up well too), add salt, pepper, season with cheese and stir everything very well. Remove the finished puree from the saucepan.

Creamed spinach is a universal side dish for meat and fish dishes, which you can serve with steak or chicken, meat loaf or baked pike perch.

Spinach croquettes

Spinach soup with egg and yogurt

This soup is one of the delicious and quick dishes that you can prepare for breakfast, in between ironing your husband’s shirt and putting on makeup. True, provided that you have ready-made meat broth.

Ingredients:

• spinach – 450 g (fresh or frozen)
• meat broth – 750 g
• butter - one and a half tablespoons
• flour - 2 tbsp. (without slide)
• nutmeg - quarter tsp
• Greek yogurt (special filtered yogurt without whey)
• egg – 1 pc.
• lemon juice - from a quarter of the fruit

How to make delicious spinach soup

There is no need to pre-cook fresh spinach; strain the water from defrosted spinach. Bring the broth to a boil and cook the spinach in it for 10 minutes. The pan should be closed, and the fire should be set at such a level that the broth simmers gently. After this, strain the spinach and leave it in a separate bowl, and heat the oil in a saucepan, add the flour and cook for a minute, stirring constantly. Now we return the broth here, boil everything over low heat under the lid for five minutes, add spinach, nuts, salt and pepper.

Our soup is almost ready. All that remains is to add yogurt and lemon juice, bring almost to a boil again and remove from heat, stirring well. Once in the bowls, decorate the soup with pieces of boiled egg and paprika.

Spinach dip

Spinach and apple smoothie

Undoubtedly, fruit-berry-vegetable mixtures made from fresh fruits are healthy. Undoubtedly, the tender pulp, whipped in a blender with ice, tastes good. But is this the main advantage of the trendy drink of our time? Listen closely and you will understand that 50% of the popularity of a smoothie is made by its name. This is not some banal puree or hackneyed cocktail - this is something tender, mysterious, alluring...

There are several components in this smoothie, but the central one is spinach, and its flavor is strong. Do not serve spinach smoothie to those who have a cool relationship with spinach - only amateurs will be able to fully appreciate this drink.

Ingredients:

• spinach – 2/3 cup of compacted fresh or frozen greens
• medium sweet and sour apple – 1 pc.
• peach – 1 pc.
• thick low-fat yogurt without flavoring - 2 heaped tablespoons
• orange juice – half a glass
• cubed ice - half a glass (if the spinach is fresh)

How to make a spinach and fruit smoothie

Peel, pit and rough core the apple and peach and cut into slices. Place fruit, spinach, juice, yogurt and ice in a blender and blend. Frozen spinach does not need to be thawed, and in this case we do not use ice. Whisk until the consistency of the drink resembles an airy puree (just remember, this is not a puree, this is a smoothie!). If it gets too thick, add a little more orange juice.

To be honest, a herbal shade with grains of bright greenery does not whet everyone’s appetite, so pay great attention to serving - take a beautiful glass and don’t fill it to the brim, then the accents will shift from the color of the smoothie to the glass. The drink can be decorated with a rosette of young spinach leaves, and the edge of the glass with a very thin slice of orange.

Spinach with chickpeas and sun-dried tomatoes

Spinach and pickled radish salad

Of course, one cannot ignore salads in which green, juicy young leaves ask themselves. This interesting salad will appeal to lovers of marinades, and it contains very simple and ordinary ingredients.

Ingredients:

• fresh spinach – 2 handfuls
• eggs – 2 pcs.
• radishes – 10 pcs. (average)
• sugar – 50 g
• olive oil – 2 tbsp
• salt - to taste (about a teaspoon)
• red wine vinegar – 75 ml

First, rinse the salad well, shake off the water and leave it to dry, while at this time we marinate the radishes. For the marinade, mix vinegar, salt and sugar (allow to dissolve completely). Mix radishes cut into thin slices in the marinade and leave for half an hour.

We remove the radishes from the marinade, but do not throw away the marinade itself - we will need it for dressing. Mix olive oil and 3 tablespoons of marinade in a bowl, add a little pepper (you can add additional salt) and mix spinach leaves in this dressing.

Now all that remains is to place the salad on portioned plates. The spinach can either be mixed with radishes and large pieces of boiled eggs, or placed as a base, radishes on top, and the eggs used to decorate the plate.

We also put bowls with the remaining dressing on the table - for those who like sour things. Well, if your stomach is sensitive to vinegar, try weaker types - apple or rice.

Spinach with tomatoes and orso pasta

What else can you cook with spinach?

Spinach is the true ubiquitous Figaro of vegetables. It is found in hot soups, meat dishes, omelettes, side dishes, salads, and drinks. Stuffed cabbage rolls are wrapped in spinach, added to porridge, green pilaf, pickled, salted, and canned. In a word, as soon as he is not bullied, he endures, endures... and pleases us with delicious and healthy dishes.

By the way, about the benefits. Despite the fact that it contains much less iron than initially thought, it contains vitamins, microelements, and dietary fiber; spinach has a lot of protein, carbohydrates, and some fat. Therefore, eat it with pleasure and benefit, but remember - good is what is in moderation.

Spinach is an extremely popular salad vegetable. What can you cook from spinach? What is its use? Who can it harm? Its tender, crisp, dark green leaves are one of the favorite ingredients of chefs across the planet. Spinach is a very nutritious food that is low in calories but very high in vitamins.

What are the benefits of spinach?

Spinach is an excellent source of antioxidants, folic acid, magnesium and bone-strengthening vitamin K. One hundred grams of boiled or stewed leaves contains the daily requirement of vitamin K. Spinach leaves are a high-fiber food and an excellent source of vitamin C. It contains twice as much fiber as any other green.

Like any dark green vegetable, spinach is an excellent source of beta-carotene. It is also a rich source of omega-3 fatty acids. Regular consumption helps prevent osteoporosis (weak bones). In addition, spinach is believed to protect the body from cardiovascular disease, colon and prostate cancer.

Who can spinach harm?

Spinach is not recommended for people with certain diseases. People with problems with joints, kidneys, and gall bladder should be careful. Spinach contains oxalic acid, which can crystallize in the joints, bile and urinary tracts of some people. It is not recommended to consume spinach for people with thyroid dysfunction. Many people may have an allergic reaction to it.

Studies have shown that its regular use can slow down age-related changes in brain function. Spinach contains carotenoids that will protect your eyes from age-related cataracts.

How to eat spinach? Spinach can be eaten fresh, boiled or stewed. Fresh leaves should be a bright dark green color. Do not eat yellowed or wilted ones.

Spinach is a great addition to any salad. But you can prepare separate dishes from it. Usually, before use, it is boiled in salted water or stewed in a frying pan with a small amount of water.

The volume of spinach leaves decreases significantly during cooking.

How to Cook Spinach in the Microwave

This is generally an excellent method of preparation, because it preserves the nutritional value of the vegetable, and takes little time and effort. In this case, you don't have to add water. Simply place the spinach leaves in a cup and leave it in the microwave for 3-5 minutes. Stir them two or three times during this time.

Chopped boiled or steamed spinach leaves are an excellent addition to soufflés or omelettes. It is often used as a filler for stuffing everything from pasta and noodles to chicken breasts.

Stewing spinach leaves in butter or olive oil will add a different flavor to the dishes to which they are added.

How to maintain the bright green color of spinach leaves?

Blanch it: Place the leaves in a colander and place it in a pan of boiling salted water. Repeat this 5-6 times for 1-2 minutes. And then pour cold water over the leaves. Blanched leaves will shrink in volume but remain bright green.

If you are not going to cook anything from spinach yet, then dry the leaves with a paper towel, put them in a bag or plastic container, and put them in the refrigerator. Leaves treated in this way will perfectly retain their nutritional properties for 3-5 days.

Spinach leaves can be used in salads. Fresh or boiled, they go well with mushrooms, eggs, onions, and garlic. Spinach is very tasty with sour cream, mayonnaise, natural yogurt, grated cheese, especially Parmesan. Dishes with it are often seasoned with grated nutmeg, mint, cumin, ground pepper, and pine nuts - this only enriches its taste.

Finely chopped spinach to a paste is added to smoothies and juices - this gives them a cheerful bright green color.

It should be washed very carefully, since sand and earth have the ability to linger in the folds or bulges of the leaves. Even the spinach that you buy packaged in supermarkets must at least be rinsed under running water. Do not leave it in water for long as this will cause loss of nutrients. Naturally, spinach frozen in briquettes is not washed. But after defrosting, you should squeeze out excess moisture.

The leaves of some varieties of spinach have quite thick petioles that should be removed before preparing any dish.

What to cook for a side dish

15 minutes

85 kcal

4.86/5 (7)

For many, healthy food means bad food. Especially when it comes to vegetables and herbs such as broccoli or spinach. But today I will try to prove to you that spinach can be as tasty as it is healthy.

There are many recipes for a spinach side dish, but they are very simple and quick, since spinach cannot be cooked for a long time, or it will lose all its benefits. And it contains a huge amount of it: fatty acids, fiber, calcium, sodium, iron, vitamins A, E, C, B and this is not the whole list. And all this contributes to the health of your teeth, skin, joints, prevents anemia and promotes intestinal activity.

Everyone can find benefit in it. And if you learn how to cook it correctly, it will also be a pleasure and taste amazing. Therefore, I offer you several side dish recipes.

Stewed spinach with cream

Kitchen utensils and appliances: knife, board, spatula, frying pan.

Ingredients

How to choose the right ingredients

• Leaves should be rich green color. If this is not the case, then they are no longer fresh.
• Crumple the leaf a little in your hand and if it crunches, then the spinach is fresh.
• If you take frozen spinach, then avoid one with a lot of ice on it.

Spinach recipe video

Watch the video to see all the details again and prepare a delicious side dish correctly the first time. The video is very short, but understandable.

Spinach with egg

• Cooking time: 20 minutes.
• Number of servings: 1-2.
• Kitchen utensils and appliances: pan, board, knife, spoon.

Ingredients

Cooking sequence

Spinach with garlic

• Cooking time: 10 minutes.
• Number of servings: 1.
• Kitchen utensils and appliances: frying pan, board, knife, spoon.

Ingredients

Cooking sequence

What to serve spinach with

Spinach is a magical option for any main dish. It can be served with boiled or oven-baked meat or fish. You can make cutlets, chops or meat rolls. You can simply add small pieces of meat, fresh vegetables and sprinkle cheese on the spinach. Different types of cheese and ham go well with a side dish of spinach. You can also serve a glass of white wine with your main course.

• Do not cook or stew spinach for a long time, as it will lose its beneficial properties and even become harmful.
• To prevent eggs from bursting during cooking, they should be placed in cold, salted water.
• To quickly peel garlic, first press it down with the flat side of a knife, then the peel will be easily removed.

Other options

As you already understand, a side dish can be not only healthy, but also tasty. If you are not convinced enough of this, then try doing this. Or make it incredibly tasty and healthy. If you are a fan of more standard cuisine, then take a look, because this cereal also contains many useful microelements. And if buckwheat is already a little boring, then you can get a hearty lunch for the whole family. Therefore, if you can’t figure out what to cook for dinner, then you’re just looking hard, because there are a lot of options for tasty and healthy food.

Have you already fallen in love with spinach? How do you prepare it? What do you serve with? Tell us about your interesting options in the comments.