• Food

• The art of cooking

How to make the perfect steamed spinach?

A wonderful and refreshing dish served over rice, on a mazat table or as a light and refreshing addition to the main side

Tags

• recipe

• Spinach

Doe Jenny

Tuesday, 15 June 2021, 06:00 Updated: 17:29

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments

Pan of steamed spinach leaves with green onions, lemon and picorino cheese (Photo: Walla !, Ayala Jenny)

Eyal Shani called them "spinach leaves that melt into themselves", and here at home I season them with lemon which is very flattering to the taste of the fleshy leaves and call the dish a lemon spinach.

Whatever you call them, these are steamed spinach leaves, which only need a little attention and a few minutes of preparation to become a wonderful and refreshing dish.

It can be served like this just on its own or over rice.

Great for serving at a mazat table or as a light addition to a main course.

It can be served hot or at room temperature and anyone who likes can sprinkle pecorino cheese, parmesan on top or even crumble feta on top.

More on Walla!

All the tips, all the answers: this is how you make white rice one by one

To the full article

Lemon spinach

Recipe By: Ayala Ginny, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 10 minutes work

• piece of cake

• Israeli

• vegetarian

• milky

• Extras

• vegetables

• Stews

• kosher

Spinach leaves in a pan with picorino (Photo: Walla !, Ayala Jenny)

Conversion calculator

Ingredients

• • 1 large bunch of spinach or small years

  • 4 green onion stalks

  • 3 tablespoons olive oil or 50 grams of butter

  • 1 lemon with a nice peel (for grating and juice)

  • Salt

  • black pepper

  • Picorino or Parmesan cheese, to be served (optional)

To the conversion calculator

Preparation

How to make lemon spinach?

• 1 First separate the spinach into leaves and rinse well.

  No need to dry, on the contrary.

  Cut the green onion stalks into sections about 4 cm long.

• 2 Heat a skillet over high heat.

• 3 Add the oil (or butter) to the pan and immediately add the spinach leaves as well.

  Wait a few seconds.

• 4 After a few seconds, stir a little until the spinach reduces its volume significantly.

  Add the

  
  

  green

  onions

  .

• 5 Continue to sauté the vegetable for a minute, grate the lemon peel on it, squeeze in the juice.

  Season with salt and pepper and continue to cook for another 2-3 minutes until very little liquid remains in the pan.

  Taste and adjust seasoning.

• 6 Remove from the heat and serve cold or hot.

  Before serving, drizzle with a little olive oil and, if desired, grate over the pecorino or parmesan cheese.

More toppings recipes

• Broccoli and avocado salad

• Green beans with mushrooms and spinach

• Boost rice

• Pasta with cream of peas and spinach

• Roasted Mexican Corn (Alota)

• The perfect puree

• Roasted cauliflower with tangerines

• Omar Miller's chips

• Crispy croquettes

• Roasted leeks in a pan

• Crispy polenta in cashew cream

• Mexican bean salad

• Roasted pumpkin with yellow date

• Mushroom polenta

Conversion calculators

Conversion calculators

• Volumes

  From "litarchus" to "litarchus"

• Weights

  Kgramkgram

• temperature

• Share on Facebook

• Share on WhatsApp

• Share on general

• Share on general

• Share on Twitter

• Share on Email

0 comments