Ingredients
1 kg spinach leaves (fresh, not frozen)
5 g garlic (or one garlic clove, finely minced)
10 g butter
1 spoon flour
1 cup cream (cooking cream, or fat milk 3, 8%)
¼ teaspoon nutmeg (grounded - OPTIONAL)
salt
pepper
Preparation
Clean the spinach leaves and put them in boiling water for 5 minutes. Drain the leaves and using large knife (or multi-practice machine) cut them to mash. Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of “sauce veloutè”. Add mashed spinach pour milk (or cream) season with salt and pepper. Nutmeg is optional. Cook for 10 minutes.
