Espinacas fritidas – Braised spinach

portadaNunca lle poderei agradecer dabondo a Jamie Oliver terme descuberto este xeito de cociñar as espinacas. Acabouse cocer, escorrer (nunca suficiente) e logo reforgar para ao final ter un prato dalgo de consistencia pastosa aboiando sobre agua verdosa (a súa visualización encólleme o estómago!).

A receita é unha adaptación, tan simple como o enunciado, as espinacas unha vez feitas serven para comer así, engadirlle a unha quiche ou curry ou mesmo para conxelar. Conservan mellor a forma e o sabor e nin falar do aforro enerxético que supoñen en comparación coas tradicionais.

Vaia por diante a miña admiración vitalicia á miña nai e irmá por terdes ceado tantas veces espinacas cocidas, remontándose a esa época a miña obsesión culinaria de atopar receitas de espinacas saborosas!

Espinaca 1

Ingredientes

  • Unha presada de espinacas
  • Un dente de allo
  • Aceite de oliva
  • Sal
  • Noz moscada (opcional)

Utensilios

  • Tixola

Elaboración

  1. Nunha tixola poñemos o aceite (lume alto) e ao quentar, engadímoslle o allo picadiño ou laminado (ao gusto).
  2. Engadimos as espinacas (nós facémolas enteiras pero isto tamén vai ao gusto)
  3. Fritimos durante uns 4-5 minutos remexendo de cando en cando (sobre todo ao principio, que “abultan” moito). Rematamos botando sal e noz moscada ao gusto.

English version

Espinaca 2

When I was little, we were all allowed one food that we didn’t have to eat. My brother chose “Tuesday meat” (a cut of pork) but I just had to choose spinach. Now my mum denies this completely, but she prepared spinach by boiling it to a mush and serving  this mush to us; the smell and taste made me gag. To this day, I think Popeye had that look on his face because he couldn’t stand spinach either.

I have María to thank for reintroducing spinach to me (my mum will now read this and go off on one), and she has me to thank for introducing her to Jamie Oliver and his way of preparing this delicious (?) leafy vegetable. Spinach prepared this way is fine, but really it is the first step to then turning it into something marvellous: in a curry, in a quiche, with pasta. There is a plethora of possibilities.

Ingredients

  • A big bunch of fresh spinach
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Nutmeg (optional)

Equipment

  • Frying pan

Method

  1. heat the olive oil on a high heat, and, once hot, add the chopped garlic.
  2. Add the spinach (We stick them in whole, once they’ve been washed, but this is up to you)
  3. Fry for around 4-5 minutes, turning now and again (especially at first when they are still quite large), until they have wilted down. Add nutmeg (if you want) and salt and pepper to taste.