Ingredients
½ kg fresh spinach
2 Julianne pickled lemon
2 tablespoon olive oil
¼ red pepper ,chopped into small pieces
2 tablespoons paprika
3 tablespoons lemon juice.
Salt & pepper
2 Julianne pickled lemon
2 tablespoon olive oil
¼ red pepper ,chopped into small pieces
2 tablespoons paprika
3 tablespoons lemon juice.
Salt & pepper
Method
-Remove the spinach stems then carefully wash and dry the spinach leaves.
-Cut the lemon pickles into halves then into small pieces after removing the seeds, keep some large pieces for decoration.
-Heat the olive oil in a pan over a medium heat.
-Stir the fresh red pepper in the oil for 5 min. continuously.
-Add the spinach leaves to the pepper until the leaves start to slightly get welted.
-Add the lemon pickles and season all with the salt, pepper and paprika while continuously turning all ingredients for 5 minutes.
-Add the lemon juice then remove the pan from over the stove. Be sure not to leave on the fire for a long period.
-Served warm, ready to eat in minutes
-The spinach is cooked in a wide pan until the leaves quickly welt and the largest quantity of water is vaporized without cooking it for too long
-Cut the lemon pickles into halves then into small pieces after removing the seeds, keep some large pieces for decoration.
-Heat the olive oil in a pan over a medium heat.
-Stir the fresh red pepper in the oil for 5 min. continuously.
-Add the spinach leaves to the pepper until the leaves start to slightly get welted.
-Add the lemon pickles and season all with the salt, pepper and paprika while continuously turning all ingredients for 5 minutes.
-Add the lemon juice then remove the pan from over the stove. Be sure not to leave on the fire for a long period.
-Served warm, ready to eat in minutes
-The spinach is cooked in a wide pan until the leaves quickly welt and the largest quantity of water is vaporized without cooking it for too long
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Yum!!
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