Spinach with sour cream

Name: Spinach with sour cream - Dina P.
Ingredients: 1 kg spinach (cleaned and dried) 3; 4 cloves of garlic 100 ml sweet milk 200 g sour cream 2 green onions 1 red bell pepper 1 onion 50 g butter salt to taste For serving (for one portion): 1 egg slices of red/green bell pepper

Savory - Spinach with sour cream by Dina P. - Recipia

I have often made spinach with sour cream, especially when I want something quick but don't want to skip on vegetables. I usually prepare this recipe in the spring when I find fresh spinach, but it works well at other times of the year if I have some frozen on hand. What I love is that there’s no need for complicated utensils or techniques, and the ingredients are easy to find. The fried eggs at the end make a difference and add substance, even though it’s not a complicated recipe. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Cooking time: 25 minutes Servings: 4 Difficulty: easy Recipe type: main dish or side, as preferred Ingredients 1 kg fresh spinach (cleaned and dried) 3-4 garlic cloves 100 ml milk 200 g sour cream 2 green onions 1 red bell pepper 1 onion 50 g butter salt to taste For serving, per portion: 1 egg slices of red or green bell pepper Preparation Method 1. Start with the spinach. After cleaning and washing it well, place it in boiling water and let it cook for about 15 minutes. It wilts quickly, but it needs to be well blanched. 2. Drain the spinach in a colander and let it lose as much water as possible. Once it cools a bit, chop it finely. If there's too much water left, you can squeeze it out by hand. 3. In a larger skillet or pot, chop the green onions, onion, and bell pepper. Sauté them in 50 g of butter over medium heat until they soften. They should not brown. 4. Add the chopped spinach over the sautéed vegetables. Pour in the 100 ml of milk and mix well. Let everything simmer over medium heat without a lid until the liquid reduces. This takes about 10-15 minutes, but it also depends on how much water is left in the spinach. 5. Add salt to taste. Incorporate the crushed garlic and sour cream. Mix well and let it cook just until it reaches a boil. Don’t let it cook too long after adding the sour cream to prevent it from curdling. 6. For serving, fry an egg for each portion and place it over the spinach, along with a few slices of bell pepper. Why I make this recipe often It’s a simple solution when I have a lot of fresh spinach. It cooks quickly and doesn’t leave many dishes to wash. Plus, it can be served on its own or with another side dish, depending on what I have in the fridge. The creamy texture and the slightly sweet flavor from the milk and sour cream balance the spinach nicely. Tips and Variations Tips - If you want to shorten the time, you can use frozen spinach, but make sure to drain it very well beforehand. - Don’t leave the spinach in water too long, as it can become too soft. - While sautéing, stir the onion and bell pepper frequently to prevent them from sticking to the bottom of the pan. Substitutions - Butter can be replaced with oil, but it will lose a bit of flavor. - Milk can be omitted if you prefer a thicker consistency, but the final dish won’t be as creamy. - Sour cream can be substituted with Greek yogurt if you don’t have sour cream, but the result will be more tangy. Variations - You can add other greens if you have them in the fridge: dill or parsley at the end. - Instead of red bell pepper, green or yellow bell pepper works too. - You can add other vegetables while sautéing if you like, but don’t change the base of the recipe. Serving Ideas - It goes well with a fried egg, as in the recipe, but also with a soft-boiled egg if you prefer not to fry it. - It can be served on toasted bread as an appetizer. - Pair it with plain rice or boiled potatoes if you want a complete meal. Frequently Asked Questions 1. Can I use frozen spinach? Yes, but make sure to thaw and drain it well beforehand; otherwise, it will be too watery. 2. Can I make the recipe without sour cream? You can, but it won’t be as creamy. You might use more milk or a bit of creamy yogurt instead. 3. How long should I blanch the spinach? 15 minutes, as stated in the recipe. If you use more tender or young leaves, you can shorten the time a bit. 4. Should the sour cream be added at the end? Yes, after the liquid has reduced well, to prevent it from curdling during prolonged cooking. 5. Can I skip the bell pepper? Yes, it’s not a key ingredient. The spinach and onion are what matter most. Nutritional Values Approximately, for one serving (with a fried egg): Calories: 250-300 kcal Protein: 12-14 g (depending on the egg) Fat: 18-20 g Carbohydrates: 8-10 g Values may vary based on the type of sour cream and how much butter you use. These are not exact calculations, but they remain in the range of a light meal, suitable even for those who don’t want something very heavy. Storage and Reheating Store in the refrigerator in a sealed container for up to 2 days. Reheat over low heat, stirring constantly, to prevent the sour cream from curdling. I do not recommend freezing, as the texture will not be the same. The fried egg is best made fresh when serving.

Spinach with sour cream

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