Composition / ingredients
Step-by-step cooking
Step 1:
To prepare the spinach sauce, you will need: spinach, cream, hard cheese, olive oil, salt, lemon juice, herbs of Provence, garlic.
Step 2:
Wash spinach greens, dry well, chop finely.
Step 3:
Heat olive oil in a frying pan, put spinach.
Step 4:
Simmer the greens for 3 minutes, stirring occasionally.
Step 5:
To add piquancy to the sauce, you can add garlic. It needs to be cleaned, washed, passed through a press. You can finely chop the garlic.
Step 6:
Chop the cheese on a fine grater.
Step 7:
Add garlic and herbs of Provence to the spinach.
Step 8:
Mix everything, simmer under the lid for 5 minutes, stirring.
Step 9:
Pour cream into the pan, add salt, mix. Bring the sauce to a boil. Cook on low heat for 2 minutes.
Step 10:
To make the sauce get a more viscous consistency, add grated cheese. Cheese will also enhance the creamy taste of the sauce.
Step 11:
Let the cheese melt completely over low heat with constant stirring.
Step 12:
Remove the sauce from the heat, pour in the freshly squeezed lemon juice, mix.
Step 13:
Let the sauce stand under the lid for 3 minutes. Pour the sauce into a saucepan, serve warm. Enjoy your meal!
When preparing the sauce, cream can be replaced with low-fat sour cream.
Spinach sauce can be prepared not only in the summer season, but also all year round, using freshly frozen greens.
To make the consistency of the sauce homogeneous, you can grind it with a blender.
The creamy taste of the sauce is perfect for pasta, because the union of cheese, cream and pasta is a classic combination. The sauce is also suitable for baked, fried, stewed fish or meat chops. Seafood will be no exception.
Spinach sauce completely transforms the taste of any dish, makes it more expressive.
Fresh spinach contains vitamins A, K, C, E, folic acid, iron.
But also this useful greens contain oxalic acid, so you should not include dishes with spinach in the diet of people with kidney diseases.
Oxalic acid is partially destroyed by heat treatment. To neutralize it, spinach is best cooked with the addition of cream or milk.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese "lo spalmino" - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Spinach - 22 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Herb Mixture - 259 kcal/100g