Baked Spinach and Creamed Spinach
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Another spring recipe – slow roasted pork shoulder with garlic and cumin. And as a side dish spinach leaves softened with cream.
Ingredients:
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Procedure:
1. Cut the meat into bite-size cubes, salt, pepper, vinegar and rub in the crushed garlic
2. Put the lard and diced onion in a baking dish, add the meat, pour in a cup of water, cover and put in the oven at 160 °C
3. Bake for about 2 hours
4. During the baking process, baste the meat with water as needed and turn it several times so that it browns nicely on all sides
5. Then increase the temperature to 200 °C, remove the lid and bake until the meat is browned
6. Fry the diced onion in hot lard until it turns brown
8. Add the flour and mix a light roux
9. Add the partially loosened spinach, cream, salt, pepper, add the garlic and let it cook under a lid on low heat
10. Use a stick blender to mix a little and fine-tune the flavours (add water if necessary).
Recommendation:
A suitable side dish is potato dumpling.
Note:
Recipe from Cooking with Tom, photography and text by Naďa Indruchová.