Step 1: season the spinach.

First of all, we take a kettle filled with ordinary running water and put it on the stove, turned on at a strong level. While it is boiling, remove the stems from the spinach bunch, leaving only the leaves, and put them in a colander, which, in turn, put on a deep bowl. When the water in the kettle boils, remove it from the stove, holding it with a kitchen towel, and pour boiling water over the spinach leaves, this process is needed to soften them. After we leave the greens in a colander for 45 minutes to drain the remaining liquid and cool the spinach.

Step 2: prepare the onion and garlic.

The spinach is cooling down, so it's time to get busy with vegetables. Peel the onions and garlic, wash them under cold running water from any kind of contamination, dry them with paper kitchen towels, alternately put on cutting board and cut the onion into cubes up to 1 centimeter.


Simply chop the garlic finely into small pieces of arbitrary shape. We leave the cuts on the cutting board.

Step 3: prepare the spinach.

Cooled spinach wring out excess water, put on a cutting board and chop the leaves on small pieces, then we shift the spinach mass into a separate deep plate.

Step 4: prepare the sauce.

Now we take a deep saucepan, put 20-30 grams of butter in it and put the container on the stove, turned on to the middle level. When the fat melts and heats up slightly, put the onion and garlic in a saucepan and simmer the vegetables, stirring with a kitchen spatula until transparent and light golden crust... This process will take no more than 3-4 minutes.


After pouring into a saucepan 200 milliliters 30% liquid cream, add 1/2 teaspoon of sugar, salt to taste, black ground pepper, a pinch of nutmeg, and 1 teaspoon of concentrated lemon juice. Reduce the temperature of the stove to a low level and bring the cream to a boil, stirring constantly with a kitchen spatula. Attention: if cream is mixed with lemon juice heat up sharply to high temperature they can curl up!


When the first rare bubbles appear on the surface of the cream, add chopped spinach into them and, without ceasing to stir the sauce, bring it to a boil. Then immediately remove the saucepan from the stove, put it on the countertop, cover the container with a lid and let the sauce brew 2 - 3 minutes... Then we pour it into a gravy boat, a small bowl or pour it over the ready a fish dish and serve to the table.

Step 5: Serve the creamy spinach sauce.

Creamy spinach sauce served warm with seafood or fish dishes, and chilled with any appetizer. Each ingredient in this sauce gives it its own flavor, richness and pleasant aroma... Enjoy!

Enjoy your meal!

If you wish, you can skip spinach leaves, just chop them and throw them fresh into the creamy mass.

Sometimes 1 tablespoon of flour is added to this type of sauce for thickness and hard cheese for a richer taste.

Concentrated lemon juice can be replaced with fresh squeezed lemon juice or 30 to 40 milliliters of dry white wine.

Instead of cream, you can use medium fat sour cream.

The amount of garlic can be varied to taste or omitted altogether.

Instead of butter, you can use olive oil.

Optionally during stewing onions and garlic in a short time, you can add chopped dill, parsley or green onions.

Many are aware of the benefits of spinach, but not everyone knows what and how to cook from it. One option is spinach sauce for meat. His creamy taste especially well sets off the taste lean meat, also goes well with fish and poultry, as well as spaghetti. Cooking this unusual and delicate seasoning will not take much time and effort, and any dish with it will turn into an exquisite delicacy.

Cooking features

Spinach sauce may differ depending on the recipe, but general principlestend to remain unified.

• Best for making sauce fresh spinachbut can also be used frozen. In this case, he needs to be given the opportunity to thaw, after which it remains to grind it in the same way as the usual one. If you put frozen spinach in the sauce without thawing it, you need to take into account that it contains a lot of moisture and, accordingly, you will need a little less cream or other liquid that serves as a base.
• Spinach sauce can vary in consistency, and in some cases you may need a blender to get it.
• You can thicken the spinach sauce with flour or starch. Often eggs and cheese are used for this purpose. If you are preparing a sauce with fresh yolks, you can only brew the sauce in a water bath so that it does not turn into an omelet. When using flour, it is first fried, with or without butter, to a caramel shade, and only after that cream is introduced, pouring it in a thin stream and whipping intensively with a whisk. This technology allows you to give the sauce a creamy shade, to avoid the formation of lumps.
• The basis of spinach sauce can be milk, cream, sour cream.

Most often, spinach sauce is served hot with meat, but it will be tasty and chilled.

Spinach sauce with cream

• fresh spinach - 0.45 kg;
• cream - 80 ml;
• butter - 20 g;
• garlic - 2 cloves;
• wheat flour - 20 g;
• onions - 100 g;
• nutmeg - pinch;
• salt and pepper to taste.

Cooking method:

• Sort out the spinach, remove wilted and spoiled leaves, rinse and dry, spreading on a clean towel.
• Cut the spinach into medium-sized chunks.
• Peel the onion, cut it into small cubes.
• Chop the garlic cloves finely.
• Melt the butter in a skillet or saucepan. Put the onion in it and fry it for 2 minutes.
• Add the garlic and sauté it with the onion for 3 minutes.
• Add spinach. Cook it until its volume is reduced by three times.
• Fry the flour in a separate skillet.
• Pour the cream into it, whipping with a whisk.
• Pour the cream into the spinach skillet, add salt and spices to taste. Stir and cover. Simmer for 2 minutes.

The sauce is prepared quickly, and this process does not require great skill from the hostess. If desired ready-made sauce you can grind with a blender to give it a smoother consistency, but this is not necessary.

Spinach sauce with cheese

• spinach - 0.3 kg;
• cream - 0.2 l;
• garlic - 4 cloves;
• cheese - 80 g;
• butter - 30 g;
• salt, spices - to taste.

Cooking method:

• After sorting and washing, dry the spinach and chop finely with a knife.
• Cut the garlic cloves into thin slices.
• Grate the cheese on a fine grater.
• Melt the butter and put the garlic in it. Fry for 3-5 minutes, then remove and add spinach to the pan.
• Cook the spinach until it settles.
• Mix the cream with salt and spices, pour them over the spinach.
• Simmer spinach in cream until completely tender.
• Add the grated cheese in portions and let it melt.

This sauce must be used hot. For example, they can be poured over meat or pasta before serving.

Spinach sauce with egg

• spinach - 0.35 kg;
• yolks chicken eggs - 2 pcs.;
• cream - 150 ml;
• onions - 100 g;
• butter - 40 g;
• garlic - 2 cloves;
• salt, spices - to taste.

Cooking method:

• Peel the onion and chop it finely.
• Fry until soft in butter.
• Add the finely chopped spinach and cook until it settles.
• Transfer to a bowl and blend with a hand blender.
• Pass the garlic through a press, mix with the cream.
• Separate the yolks and whisk them, combine with the cream.
• Season with salt and season to taste.
• Put on water bath and, whisking with a whisk, cook until the mixture thickens.
• Add the onion and spinach mass, beat well and continue cooking for a couple of minutes.

This sauce is served chilled with meat. Before serving, it can be whipped and transferred to a gravy boat.

Spinach sauce with mushrooms

• champignons - 0.3 kg;
• spinach - 0.3 kg;
• cream - 150 ml;
• sour cream - 150 ml;
• onions - 150 g;
• butter - how much will it take;
• salt to taste.

Cooking method:

• Cut the mushrooms into thin slices, fry in butter until they become soft.
• Peel, finely chop and fry the onion until soft.
• Chop or tear the spinach coarsely, pour in the cream and simmer until tender.
• Add mushrooms and onions, sour cream, salt and spices. Put out 5 minutes.
• Grind the sauce with a blender until smooth and send to the stove. Bring to a boil and remove from heat.

Spinach and mushroom sauce will become a great addition to any kind of meat. The meat can already be cooked in it. It is also not forbidden to serve such a sauce to meat dishes separately - it is good and cold.

Spinach sauce with tomatoes

• spinach - 0.4 kg;
• tomatoes - 0.4 kg;
• onions - 150 g;
• cream - 150 ml;
• salt, black pepper - to taste.

Cooking method:

• Finely chop the peeled onion, tear the spinach with your hands.
• Pour boiling water over and peel the tomatoes. Cut the pulp into cubes.
• Toss the tomatoes, onions and spinach, place in a saucepan and top with the cream.
• Simmer until all ingredients are tender.
• Use a blender to beat the sauce and season with salt and pepper.
• Bring it to a boil again.

It is better to use this sauce hot, although cold it will also be tasty and suitable for meat.

Spinach sauce is a healthy and unusual addition to meat. With it, any dish will become even more delicate and refined.

FROM spinach sauce, or more correctly - green sauce or kale sauce, I "met" when I came to live in Denmark. This sauce is prepared even for the Christmas table, despite the fact that it is very light, fast enough and not expensive to prepare it even in holidays (which we often do :-)).

Kale sold here frozen. You can buy minced meat from it, that is, chopped sheets, or you can buy coarsely chopped sheets. For a long time I could not understand what kind of cabbage it was until I found a picture on the Internet. I'll attach it to you too. Perhaps someone grows it in the garden, and you did not even imagine what a wonderful sauce you can make from it :-).

Somehow we decided to cook our beloved green sauce , and kale was not in the store. Husband said that cabbage can be replaced spinach... And after this experiment in our family green sauce they are cooked not from cabbage, but exclusively from spinach, because it turns out much softer and tastier. In cabbage, harsh hair-veins come across, which spoils the pleasure that you expect to get from food a little.

The sauce can also be made with fresh spinach. It needs to be crushed, poured over with boiling water, drained, and then start making the sauce.

Ingredients

spinach (or kale) - 400-500 g (frozen or fresh)
cream - 0.5 tbsp.
butter little - 1 tbsp. l.
sugar - 2 tsp.
salt - a pinch

Preparation

The principle of making kale and spinach sauce is the same. The result is different. Probably, to figure out what works for you, you need to try both options and decide which is best. The classic green sauce is made from this cabbage:

I always use spinach. Place the spinach in a saucepan and leave it at room temperature for defrosting. We drain the water. Heat the spinach over low heat, when the mixture becomes hot, add butter, sugar and salt, mix everything thoroughly. Bring to a boil and pour the cream into the mixture.

While stirring, simmer for 5-10 minutes. If it seems to you that the spinach gave a lot of water, and the sauce turns out to be very liquid, then you can "thicken" it by stirring in 1 tbsp. l. sunflower oil 1 tbsp. l. flour. Add this mixture to the sauce and boil for 2-3 minutes.

You can often hear the opinion that what is useful is necessarily tasteless. But if you stick to it, then you haven't tasted the gentle, delicious, aromatic sauce from spinach. It is prepared quickly and simply, it is pleasant to both children and their parents. And you can serve it with thousands of dishes!

How to make spinach sauce?

The recipe is elementary, but the result is amazing - this dish will decorate any festive table... It can be made with both fresh and frozen spinach.

And this is very convenient. Many housewives are accustomed to freezing various greens from summer, preserving most of the vitamins in it - in the frosty season, a vitamin supplement to the diet is actively used. And although today you can buy anything you want, if you had money, in winter, fresh spinach is not available in every store (especially a small one), but frozen spinach is easy to buy.

To prepare creamy spinach sauce, you need to take:

• 400 grams of spinach;
• 1-2 small onions;
• 30-50 g butter;
• 250-300 ml of 10-12% cream;
• salt and nutmeg to taste;
• 1-2 cloves of garlic;
• if desired - 1.5 tbsp. l. flour.

Cooking time - 15 minutes.

Servings Per Container - 4.

Spinach sauce is prepared as follows:

it basic recipe spinach sauce with cream. And then you are free to fantasize as you like. You can vary the spinach sauce with grated Parmesan (add about 50 grams 1–2 minutes before cooking). Or beat it in a blender - this will make it more homogeneous. Or don't put onion / garlic. Or take equal amounts of cream and milk. Focus on your tastes.

What to serve with creamy spinach sauce?

This sauce is suitable for many fish, vegetable and meat dishes. It is especially good to serve it with children's food, since spinach is rich in vitamins (A, groups B, C, D), calcium, potassium, iron, magnesium, necessary for a growing body.

Spinach in a creamy sauce goes well with, for example:

• steam, fried, baked meat, fish;
• cutlets;
• boiled vegetables (potatoes, cauliflower or Brussels sprouts);
• rice;
• cereals;
• baked potatoes;
• pasta.

Try to diversify any dish you are used to with this sauce, and you will certainly appreciate the result!

In contact with

Very simple and tasty option everyday food. It prepares quickly, the taste is pleasing, the ingredients are simple, no delicacies and expensive products. This is not to say what everyone likes, I cannot answer for everyone, but my family is definitely fans of this dish.

If you do cream sauce to pasta, then spaghetti or some noodles are not the most the best choice... Let it be any hollow pasta - horns, shells and the like, since our sauce will perfectly flow into them, which is what we need. I will have farfalle bows which are also good. But on spaghetti, such sauces do not particularly like to linger, and everything flows down to the bottom of the plate. And never skimp on pasta. Let her be out hard varieties wheat, otherwise, most likely, you will get a simple pasta porridge, but we definitely do not need it.

Again, if you want pasta with sauce, then never pour vegetable oil when cooking, as many do so that the pasta does not stick together. Again, the sauce will not like it, it will drain faster than the quick one. Just cook the pasta in a large number water, at the rate of approximately 100 gr. pasta 1 liter of water and nothing will stick together. By the way, I would say that a liter of water for each subsequent hundred of pasta is a lot, maybe a little less, 700 grams is quite enough.

About portions. By and large, it is believed that one person needs 100 grams of dry pasta. For me personally, this amount is too much. Most that - 80. But the husband, for example, will calmly eat all 120 grams. So look at your eaters, it is quite possible that 400 gr. there is enough pasta for five people.

250 grams of tomatoes is two to three medium tomatoes.

If you take fresh spinach, then soak it in water for 15-20 minutes. Thus, nitrates (or at least part of them) will go into the water. Of course, if it's spinach from your garden, just rinse it. Next, cut-chop it. We spread immediately after frying the garlic, along with green onions (see below, I will return to this in detail).

Total cooking time - 0 hours 30 minutes
Active cooking time - 0 hours 20 minutes
Cost - Average Cost
Calorie content per 100 g - 185 kcal
Servings Per Container - 4 Servings

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How to make spinach pasta

Ingredients:

Pasta - 400 g
Spinach - 100 g frozen.
Tomato - 250 g
Green onions - 20 g
Garlic - 2 teeth
Cream - 300 g
White pepper - 0.5 tsp
Nutmeg - 0.5 tsp
Thyme - 1 tsp dry, without a slide.
Hard cheese - 30 g
Salt to taste
Vegetable oil - 1 tbsp.

Preparation:

First of all, I always put the water to boil for the pasta.

Next, boil a little water in a kettle and pour it over our tomatoes, which should be put in a bowl. Let them lie in boiling water for about a minute, then drain the water and remove the skin from them (tomatoes). By the way, it is quite possible to do without this item, if this very skin does not make you nervous. When the tomatoes are not cut coarsely, it will hardly be felt. And we will cut them into a medium-sized cube.

Peel and chop the garlic. Cut the onion into small pieces.

I don't defrost the spinach in advance, it doesn't matter. I have it pressed into small cubes, about three centimeters, already crushed.

Add vegetable (olive oil) oil to a preheated pan. We spread and fry chopped garlic for literally 30 seconds. Add to green onions, chopped tomatoes and fry for about a minute. Unfortunately, you can't see the bow in my photo ... I just forgot to put it down. But you definitely put it, I like it more with it.

If you have chopped fresh spinach, it's time to add it and fry it until it's reduced in volume. Stir it all the time, lifting lower leaves up, and the upper ones, respectively, dropping down. The process itself will take literally one and a half to two minutes.

Well, since I have it frozen, we move on to the next item.

Pour cream into the pan. As for me, the fatter they are, the tastier. I have 36% cream. Bring them to a boil, reduce heat, boil for a couple of three minutes - let them decrease slightly in volume, evaporate and thicken a little. Then add spinach and cook further, stirring occasionally, until the latter is completely defrosted.

The spinach will disperse in just a couple of minutes. Add salt, white pepper (you can also black, about a pinch or two), ground nutmeg and thyme. If you have fresh thyme - welcome - add about a third of a tablespoon chopped.