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This simple recipe goes well with rich foods, despite the cream in the sauce, and so is a good option for making plates that seem really luxurious since it will still bring a sense of lightness with its white wine lemon cream sauce.
What looks like a lot of fresh spinach will wilt down to a small amount in the pan, as the video will demonstrate. A half-pound of fresh spinach is enough for 2 or 3 people, but the recipe is easy to scale up. Make sure the spinach is completely clean as it usually comes from the field quite dirty. If it has to be washed, try to get it as dry as possible also before adding it to the sauce.
Any leftovers from this dish are probably best used as part of something else, rather than reheated and eaten on their own. That said, the sauced leaves could be placed on a pizza before baking, or included into saag paneer, or used in any number of creative ways.
Makes enough for 2-3 people, about 2 cups.
Equipment:
medium to large skillet
tongs which are appropriate for the skillet
Ingredients:
1/2 pound spinach fresh, washed, as dry as possible
2-4 Tbsp cream
2 Tbsp white wine the good stuff
1 Tbsp lemon juice
to taste salt and pepper
Procedure:
1. Over medium-high heat, bring the wine and lemon juice to a boil.
2. Add the cream and allow the mixture to reduce until the bubbles become large and the sauce is nappe.
3. Add the raw, fresh, dry spinach leaves and allow them to wilt. Salt minimally at first.
4. After a short time, the bottom wilted leaves coated with hot cream sauce may be turned over onto the top of the pile, to encourage everything to wilt.
5. Once all the leaves are wilted, taste to adjust seasoning, and serve.
Music: www.bensound.co...
17 авг 2024
