Spinach Recipe for Spinach Vegetables with Whole Leaves

Name: Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: fresh leaf spinach 1 kg; shallots 2 pc; clove of garlic 1 Stück; butter 30 g; Cream 1 cup; Salt 1/4 tsp; pepper black, grounded 4-6 pinches; Cayenne pepper 1 pinch; nutmeg 4 pinches; Maize starch 1 tbs; Water 30 ml; Lemon 1 pc

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Spinach recipe Image — Spinach Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Spinach Recipe I show you in this post.

Leaf spinach is a popular side dish and the preparation is quick and easy.

Did you know?

Leaf spinach belongs to the goosefoot family and is related to chard and beetroot.

The green leafy vegetables contain vitamins A, B1, B2, niacin, B6, C and E.

Plus magnesium, calcium and folic acid.

Doesn’t that sound exciting? A new study has shown:

The green leaves help to lose weight and prevent ravenous hunger attacks.

That’s reason enough to follow Popeye…

Today we prepare the leafy vegetables step by step together.

Wish you good luck and a good appetite!

Table of Contents

1. Recipe Spinach
2. Nutritional Values
3. Chefs Tips for Preparing Leaf Spinach
4. More Suitable Recipes with Spinach
5. More interesting Recipes

1. Recipe Spinach

When it comes to cooking, preparation is half the battle…

Below you will find exact quantities and step by step photos for the kitchen.

You can use the comment function at the bottom of the page to send me a cooking question directly!

Spinach

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 559

Total Time 25 Min.

Preparation Time 10 Min.

Cook Time 15 Min.

Simple tutorial on how to prepare spinach vegetables.

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Ingredients

1	kg	fresh leaf spinach (or 500 g deep frozen spinach)
2	pc	shallots (or yellow onion)
1	Stück	clove of garlic
30	g	butter (I like to use Ghee)
1	cup	Cream (optional, you can lao use soy cream or cow’s milk cream)
1/4	tsp	Salt (I use Ursalt – mineral salt or Himalaya salt.)
4-6	pinches	pepper black, grounded
1	pinch	Cayenne pepper
4	pinches	nutmeg
1	tbs	Maize starch (to taste to the sauce bind or 1 tsp linseed)
30	ml	Water
1	pc	Lemon

Instruction

Spinach wash

Wash the spinach leaves in plenty of cold water.

Change the water 2-3 times depending on how dirty the spinach is.

Dirt can only be removed by washing and moving the leaves several times in water.

Then place the leafy vegetables on a sieve and let them drip off or squeeze them out.

Clean the spinach leaves, remove the stems or leave them on, that is a matter of taste.

Clean spinach leaves

You can now remove the stems from the leaves or leave the stems on the leaves for more fibre in the vegetables.

Star chefs remove the stems from the leaves and blanch the leaves.

Halved garlic and halved onion. — Peel the garlic and onions.

Onion and garlic

Cut the onion or shallots and garlic clove in half.

Both ingredients are easier to peel halved!

Cut the onion into fine cubes. — Cut the onion halves into cubes.

Cut onion

Cut the peeled and halved onion or shallot into fine cubes.

Finely dice the garlic. — Cut the garlic into fine cubes.

Cut garlic

Cut the garlic into fine litters.

Do not press garlic – pressed garlic tends to have a bitter taste.

Sweat the vegetables. — Sweat the onion and garlic until translucent.

Sauté vegetables

Sweat the garlic and onion cubes in a large pot or in a high pan with the butter for a few minutes until translucent.

Spinach with onions and garlic clove in a pot. — Add raw spinach to the onion and garlic.

add spinach

Add the washed and drained spinach leaves.

Freshly cooked spinach — Spinach cooked with a lid.

Cook spinach

Cook the leafy vegetables with lid over high heat for 2-3 minutes, the leaves collapse.

Mix the cornstarch. — Mixing cornstarch to thicken.

Variant 1

You can now optionally prepare the vegetables with cream.

Mix some cornstarch in cold water.

Cooked spinach with cream before mixing. — creamed spinach with starch, cream, salt, pepper, nutmeg and cayenne pepper before mixing.

Complete

Add the starch with the cream to the spinach.

Bring the vegetables to the boil once, then season with salt, pepper, cayenne pepper and nutmeg and leave to stand next to the stove without lid until serving.

Spinach prepared and served without cream. — Serve the spinach without cream.

Variant 2

Without cream and starch you can season the spinach vegetables with salt, pepper, cayenne pepper and nutmeg.

Refine them with a little butter or ghee and lemon juice.

Enjoy your meal!

Video

Some time ago I created a suitable video. It shows you the preparation here as an example. Would you like to look over my shoulder while cooking? The video lasts only 5 minutes, have fun…

2. Nutritional Values

3. Chefs Tips for Preparing Leaf Spinach

To make the preparation easy for you, I have made a short summary.

This brings your mindset into the direction of green leaves and is a good preparation aid:

Buy fresh leaf spinach, the fresh powerful leaves taste better than sun-dried ones.
Always wash the leaves several times in cold water so that sand and dirt do not end up in the food.
Remove wilted and yellow leaves.
You can leave the stalks on the leaves (high fibre content)
Alternative remove the stalks (gourmet and star cook version with less fibre).
You need a yellow onion or shallots and some garlic.
Don’t forget butter or ghee and organic cream.

Salt, pepper, nutmeg and cayenne pepper have proven to be good seasoning.

You can generally prepare leaf spinach with or without cream.

Info: The packaged bag spinach leaf is often washed in chlorinated water before packaging to optimise shelf life. Therefore, it is essential to wash it again in cold water at home!
Tip from chef Thomas Sixt