Spinach and wild garlic stew (mâncărică cu spanac și leurdă)

Name: Spinach and wild garlic stew (mâncărică cu spanac și leurdă)
Ingredients: 1 kg fresh spinach; 100 g wild garlic (2 bunches); 2 large onions (300 g); 30 ml olive oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 8 eggs

Salad - Spinach and wild garlic stew (mâncărică cu spanac și leurdă) by Georgiana M. - Recipia

Spinach and wild garlic stew (mâncărică cu spanac și leurdă) is served warm, most often with polenta and brânză de burduf cheese. The eggs set among the greens, and the dish stays soft, with the leaves still visible and the fresh green taste of wild garlic. I chop the wild garlic as finely as I can so there are no long strips among the spinach leaves. Preparation: 20 minutes. Cooking: 24 minutes. Total time: 44 minutes. Serves: 4. Approximately 300 kcal and 21 g protein per serving.

Ingredients

1 kg fresh spinach
100 g wild garlic (2 bunches)
2 large onions (300 g)
30 ml olive oil
1 teaspoon salt
1/2 teaspoon ground pepper
8 eggs

Preparation

1. Wash the spinach and wild garlic, drain them well and chop finely. 2. Finely chop the onions and sauté them in 30 ml olive oil over medium heat for 5 minutes, until soft and translucent. 3. Add the spinach, wild garlic and 1/2 teaspoon salt. Cover and cook over low heat for 15 minutes, until the greens soften and their liquid evaporates. 4. Beat the eggs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour them over the spinach and stir gently over low heat for 4 minutes, until set.

Notes

Serve warm, with polenta and a little brânză de burduf. Fresh wild garlic can be replaced with 100 g frozen wild garlic, thawed and well drained. Eggs are the main allergen, and the cheese served alongside contains dairy. Store the dish in a covered container in the refrigerator for up to 3 days; the eggs firm up more once cooled. Baby spinach softens faster than mature spinach, with its large leaves and thick ribs. If the greens are wet after washing, dry them well, since water on the leaves makes cooking take longer. Choose wild garlic with firm, green leaves and no yellowing edges. The thicker stems can be chopped along with the leaves, but need a little longer to soften. The eggs can turn into lumps if the heat is too high; lower it before pouring them in.