This recipe is quick and easy.
Don’t buy pre-made frozen spinach with cream. When spinach is frozen, the plant’s structure is lost, making it easier to digest, which means it releases more sugars and less fibers for the intestinal flora. Many vitamins are also lost during the freezing process. Avoid industrial products or those from countries that lack proper quality controls.
The higher the quality of the ingredients, the better the recipe will taste and the healthier it will be. It’s best to choose your ingredients carefully: from your garden, an AMAP, the market, a local producer, a permaculture farm, etc.—preferably organic and free of pesticides and fertilizers.
1.Wash 500g of fresh spinach.
2.Heat 2 tablespoons of olive oil over medium heat and in a large saucepan and add the spinach. Don’t heat the olive oil too much, so it doesn’t burn and develop a bitter taste. Cook until the spinach is dark green stirring regularly.
3.Add 25cl of full-fat cream (I used liquid crème fraîche for the photo) and 75g of pine nuts. Cook for 2 minutes.
Serve with whole-wheat pasta cooked al dente, lentils, and Grana Padano.
I suggest another recipe with spinach in the post “Vegan recipes.”
Translated with DeepL and Ollama translateGemma.
