Spinach stew with sour cream and fried eggs

Name: Spinach stew with sour cream and fried eggs - Adriana J.
Ingredients: 1 kg fresh spinach; 2 tablespoons of white flour; 3 cloves of garlic; salt; pepper; 3 tablespoons of oil; 200 ml cooking cream; 4 eggs

Savory - Spinach stew with sour cream and fried eggs by Adriana J. - Recipia

One day I wanted to slightly change the classic spinach recipe that I make almost always with milk. So I tried the version with sour cream. The result turned out very well, and the spinach has a creamier texture and a richer taste. I made fried eggs on the side, just like my grandmother used to, and it went very well for a quick meal, without too much hassle. Quick Info Total time: about 40 minutes Preparation time: 15-20 minutes Cooking time: 20 minutes Servings: 4 Difficulty: easy Recipe type: main course, vegetarian (without eggs), spring Ingredients 1 kg fresh spinach 3 tablespoons oil 2 tablespoons white flour 3 cloves garlic 200 ml cooking sour cream salt and pepper, to taste 4 eggs Preparation method 1. Clean the spinach of stems and wilted leaves, then wash it well in several cold waters to get rid of sand. 2. Put a large pot of water on to boil, add salt, and when it boils, blanch the spinach in 2-3 batches. It stays for a few minutes until it softens. 3. Remove the spinach with a slotted spoon and place it in a strainer. Let it cool, then press lightly to remove excess water. Chop it finely with a knife. 4. In a large pan or pot, heat the 3 tablespoons of oil and let it heat up. Sprinkle the 2 tablespoons of flour and stir over low heat, just until it turns slightly white, without coloring. 5. Add the finely chopped garlic, stir a few times (don’t let it burn), then add the chopped spinach. 6. Start pouring the sour cream in a thin stream, stirring continuously. It will quickly blend together. Mix well over low heat until everything binds together. 7. Adjust with salt and pepper to taste. Turn off the heat and set the spinach aside, covered. 8. In a small pan, heat a little oil and fry the eggs. You can leave them softer or more cooked, according to your preference. 9. Serve the spinach warm, alongside the fried eggs. Why I make this recipe often It’s a simple, quick lunch or dinner, and almost everyone eats it without fuss. The version with sour cream is heartier than the one with milk. Plus, you can find fresh spinach all season long, and it doesn’t require hard-to-find ingredients. Tips and variations Tips If the spinach is very young, don’t blanch it too much. Chop it fine enough to have a pleasant texture. Don’t let the garlic brown, just enough to release its aroma. Substitutions Cooking sour cream can be replaced with regular thicker sour cream, but it should be diluted with a little water. If you don’t have white flour, whole grain flour works too, but the final color will be darker. Variations You can also use frozen spinach, thawed well and drained beforehand. If you don’t want eggs, the spinach can be served plain or with grated cheese. For an extra flavor, you can add a little dill or chopped parsley at the end. Serving ideas Besides eggs, it goes well with a slice of toasted bread or alongside boiled potatoes. It remains tasty the next day, gently reheated. Frequently asked questions Can I use frozen spinach? Yes, but thaw it well and squeeze out the water before chopping. If I don’t have cooking sour cream, can I use something else? You can use regular sour cream mixed with a little milk, or even just milk, but the consistency and taste will be lighter. Can it be made without flour? Yes, but the mixture will be more liquid and won’t bind as well. Can I add more garlic? Of course, if you want a more intense flavor, you can increase the amount to your liking. How much sour cream should I use if I want it creamier? You can add another 50-100 ml, but be careful not to make it too liquid. Nutritional values Estimate for one serving (out of 4): about 270 kcal, 11 g fat, 16 g carbohydrates, 19 g protein. These are just approximate values, depending on the sour cream used and the size of the eggs. Storage and reheating The spinach with sour cream keeps well in the fridge for 1-2 days, in a covered container. It can be gently reheated over low heat or in the microwave. The fried eggs, however, are best made fresh for each meal. The spinach can also be eaten cold as a side dish.

Preparation

The spinach is cleaned and washed in cold water. Boil water with salt and blanch the spinach in it. Once the spinach is cooked, drain it and let it dry, then chop it finely. In a pan, heat 3 tablespoons of oil, add 2 tablespoons of white flour, and let it sauté a bit. Add the finely chopped garlic, then the chopped spinach, mix it, and add the cream in a thin stream. Stir until it is homogeneous. Adjust with salt and pepper. In another pan, heat the oil and fry the eggs sunny-side up. Serve the spinach alongside the sunny-side up eggs.

Spinach stew with sour cream and fried eggs

Preparation

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