A real storehouse of vitamins to strengthen the immune system in winter! This spinach can be eaten as a side dish, added to salads or stewed vegetables. It goes great in the soup, but you need to spread it a little later than fresh.
Ingredients
- Spinach - 1 kg
- Salt - 40 g
Step-by-step cooking recipe
Go through the spinach leaves and remove all the yellow, diseased and damaged ones.
Cut thick, hard cuttings and rinse the leaves under running water.
Pour boiling water over the spinach for 2-3 minutes and put it in a colander.
Add salt to the leaves and mix gently. I don't add other spices to preserve the pure taste of the greens.
Arrange the spinach into jars, seal and put them in a saucepan with water.
Sterilize for 15-20 minutes, and then roll up the lids.
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