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We clean the spinach leaf by leaf and break its large and thick tails. Put a pot of water to boil, and when it boils, add the spinach and leave it for 5 minutes from the moment it boils. We pass it through a strainer, let it cool and squeeze it a little with our hands from the excess water. We put it on the chopper and chop it with a large knife or an eggplant chopper.
Put a saucepan on the fire with the oil, when it is hot, add the crushed garlic and leave it for a few seconds. Mix and add the flour, then the milk little by little until we make a bechamel sauce. Finally, add the salt and cream, mix and add the chopped spinach and let it boil for another 5 minutes from the moment it boils. If necessary, add more milk and salt. Serve with fresh fried eggs and sausages. Good appetite!!!