Spinach
5 min
Quick
Roman Vaněk
Ingredients
Preparation method
Remove roots and stems from spinach leaves, wash thoroughly several times in cold water, and let drain. Finely chop the onion. Peel the garlic and also chop it finely.
In a saucepan over medium heat, melt the lard and sauté the chopped onion until translucent. Reduce heat to low, add garlic, and stir for 1 minute.
Add the spinach, mix thoroughly, and cover with a lid for 1 minute. Uncover, stir, and let cook for another 1 minute. Then roughly blend the spinach. Add eggs and breadcrumbs, mix, and heat through for 1 minute.
Chef's tip
It's best to soak spinach in a tall container with cold water so that any soil or sand particles can wash off and sink to the bottom. The water needs to be changed several times. Cook spinach briefly; long cooking will make it turn grey. You can chop spinach with a knife on a cutting board or blend it, but it shouldn't turn into a puree. If you're not serving the spinach immediately, add a little cream to it to keep it beautifully green. For the amount mentioned above, 80 ml of cream (min. 31%) is sufficient; just bring it to a boil in the pot with the spinach, stir, and remove from heat.