Piure de spanac ca la mama acasa! Sa ne intelegem de la bun inceput: piureul de spanac e genul ala de mancare pe care ori o iubesti din prima lingura, ori o lasi sa-si vada de viata. Dar azi, dragii mei cititori pofticiosi, va arat ca piureul asta modest are potential de star pe Instagram. Verde smarald, cremos, si cu acel gust care-ti aduce aminte de copilarie, dar cu un twist care il face demn de brunch-ul de duminica.

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INGREDIENTE  (pentru 2 portii)

• 600 grame spanac proaspat
• 150 ml apa
• 4 fire de usturoi verde
• 20 grame unt
• 100 ml lapte
• 1 lingura amidon
• 50 ml smantana dulce
• Sare

Luam o punga zdravana de spanac proaspat si ne apucam sa-l spalam bine. Cu rabdare, ca frunzele astea stiu sa ascunda si pamant, si nisip. Dupa ce-l scurgem bine, punem apa la fiert si, cand clocoteste, adaugam spanacul. Zece minute sunt suficiente – cat sa se inmoaie frumos, dar sa-si pastreze verdele ala viu care ne face pofta.

Il scoatem si-l scurgem iar. Intre timp, intr-o craticioara incapatoare, punem o lingura de unt si jumatate din cantitatea de usturoi zdrobit. Nu vrem sa-l prajim, doar sa-l lasam sa se incalzeasca putin in unt, vreo 30 de secunde – cat sa lase aroma.

Adaugam apoi 75 ml de lapte si spanacul oparit si tocat marunt. Le lasam impreuna pe foc, la fiert mic, vreo 5 minute. In timpul asta, intr-un bol mic, desfacem o lingura de amidon in restul de lapte si amestecam bine, sa nu ramana cocoloase. Turnam amestecul peste spanac, impreuna cu smantana dulce. Mai lasam pe foc 10 minute, sa se lege totul, sa se ingroase si sa devina cremos, dar lejer.

La final, stingem focul si adaugam restul de usturoi. Nu mult, doar cat sa dea un ultim strat de aroma si personalitate.

Servim simplu, intr-o farfurie adanca, cu o lingura mare si pofta de mancare buna. Sau ca si garnitura langa ceva crocant – un peste, o friptura de pui, o mana de ciuperci trase in tigaie.

Si da, daca vrem sa ne bucuram cu adevarat de masa, desfacem si un pahar de Sauvignon Blanc Protocol de la Crama Stramutata. E usor, floral, cu note de soc si agrise – exact ce trebuie langa un piure de spanac fin si cald, cu usturoi si unt topit.

Detaliile video ale retetei:

Daca v-a placut reteta de Piure de spanac, va recomand sa incercati si:

English version

Creamed Spinach

Creamed Spinach Just Like Mom Used to Make. At Home! Let’s get one thing straight from the start: creamed spinach is one of those dishes you either fall in love with from the first spoonful, or you politely let it live its own life. But today, dear food-loving readers, I’m here to show you that this humble green dish has some serious Instagram potential. Emerald green, velvety, and with that nostalgic childhood taste—only now with a twist worthy of a Sunday brunch.

INGREDIENTS (for 2 servings)

• 600 g fresh spinach
• 150 ml water
• 4 stalks of green garlic
• 20 g butter
• 100 ml milk
• 1 tablespoon cornstarch
• 50 ml cooking cream (or heavy cream)
• Salt

We grab a good, full bag of fresh spinach and start washing it properly. Patiently, because these leaves know how to hide every grain of dirt and garden memory they can find. Once it’s squeaky clean and well-drained, we bring the water to a boil. When it starts bubbling, in goes the spinach. Ten minutes is just right—enough to soften it up nicely, but still keep that vivid green that makes us hungry just looking at it.

We drain it again and let it sit for a bit. Meanwhile, in a roomy saucepan, we melt the butter and add half the amount of crushed green garlic. We don’t want to fry it—just warm it gently in the butter for about 30 seconds to release that comforting aroma.

Then we pour in 75 ml of milk and add the blanched, finely chopped spinach. Let it simmer gently for about 5 minutes. While that’s happening, we mix the cornstarch with the remaining milk in a small bowl, stirring well so there are no lumps. We pour this into the pot with the spinach, along with the cream. Everything stays on low heat for another 10 minutes—just enough time for it all to come together, thicken up a bit, and turn into a smooth, creamy, light delight.

At the very end, we turn off the heat and stir in the rest of the garlic. Not too much—just enough to give that final layer of flavor and personality.

We serve it simply, in a deep bowl, with a big spoon and an even bigger appetite. Or as a side dish to something crispy—a piece of fish, roasted chicken, or a few sautéed mushrooms.

And yes, if we really want to enjoy the full experience, we pour ourselves a glass of Sauvignon Blanc Protocol from Crama Strămutată. It’s fresh and floral, with notes of elderflower, gooseberries, and wild herbs—a perfect match for our warm, garlicky, buttery creamed spinach.

If you liked this Creamed Spinach recipe, you might also want to try Creamy Spinach with Sunny Side up Eggs, Salad with spinach, bacon and pine seeds or Creamy Spinach Puree.

ENJOY OUR RIDE!

• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov
• Aripioare chinezesti cu sos sweet chilli si susan
• Pulpe de pui cu sos de unt si bere