Spinach II

Spinach leaves are an excellent choice for a healthy and tasty meal. Start by cleaning the leaves from the stems, making sure to remove all the tougher parts. Wash them with cold water, preferably several times, to ensure you remove any impurities. Once the leaves are clean, prepare a larger container to boil water with a bit of salt. The salt will not only help enhance the flavor but will also preserve the vibrant color of the spinach.

When the water reaches a boiling point, add the spinach leaves and let them boil for 10 minutes. Then, remove the spinach from the water and let it drain well. This blanching process not only softens the leaves but also significantly reduces their volume, making them easier to handle in the recipe. While the spinach is draining, finely chop a dry onion. Sautéing the onion in a little oil until it turns golden will add an excellent flavor base for your dish.

After the onion has taken on a pleasant hue, add the blanched spinach and tomato paste. Mix the ingredients well to combine them harmoniously. Now is the time to add cold water, enough to achieve the desired consistency. Don't forget to season with salt so that the flavor is balanced. Let everything simmer over medium heat for 15 minutes, allowing the flavors to develop and blend perfectly.

After removing the dish from the heat, squeeze the juice of half a lemon, adding a touch of freshness to the preparation. Stir well to ensure the lemon juice is evenly dispersed. Finally, add two cloves of garlic, finely chopped, which will intensify the aroma of the dish. Cover the pot with a lid and let the preparation sit for 10 minutes. This last step will allow the flavors to stabilize and enrich, providing an unforgettable culinary experience. Serve the dish warm, alongside a side of rice or fresh bread, to complement this delicious spinach recipe.