Classic, timeless and certainly beloved by many, spinach. We can do it tastier and more attractive to be loved also by those who had doubts, adding white wine, a ripe tomato, a few leeks, and orange juice.
Try the "drunken" version, you will surely love!
Try the "drunken" version, you will surely love!
| work: 50′ | time: 50′ | very easy: |
Spinach is a very rich source of iron, with high nutritional value and extremely rich in antioxidants, especially raw, steamed or boiled very little 3 to 4 minutes in boiling water.| Energy | 23 calories |
| Carbohydrate | 3.6 gr |
| Sugars | 0.4 gr |
| Fibers | 2.2 gr |
| Fat | 0.4 gr |
| Protein | 2.2 gr |
| Vitamin A Α | 9400 IU |
| -beta carotine | 5626 μgr |
| -lutein & zeaxanthine | 12198 μgr |
| Folic acid | 194 μgr |
| Vitamin C | 28 mg |
| Vitamin E | 2 mg |
| Vitamin K | 483 μgr |
| Calcium | 99 mg |
| Iron | 2.7 mg |
Ingredients (4 servings)
|
In the saucepan, over medium heat, add the oil and finely chopped by hand, dried onions. Let them sauté slightly, then add the leeks and spring onions cut into thin slices. |
Add spinach cleaned and washed. If large, cut each part in two. Shake to mix with the other ingredients and start to sauté. Then sprinkle with wine. Cover to cook for 7'-8'. |
At the interim cut by hand, in small cubes the tomato and add it to the pot with some hot water. Stir gently. |
Once it starts to boil, add the rice. Stir, cover the pot and allow the spinach to cook and thicken. |
After a while, we check if the rice is cooked, if it has softened. Add salt and pepper. Transfer the saucepan from the heat taking care to contain enough sauce so as not to dry out, remain juicy. |
Served and eaten warm, sprinkled with grated two tablespoons flaxseed in each dish.At the end of cooking add, if desired, the juice of a lemon or an orange.
