Espinaca / Acelga gratinada

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Espinaca / Acelga gratinada. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Espinaca / Acelga gratinada is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They're fine and they look wonderful. Espinaca / Acelga gratinada is something which I've loved my entire life.

Many things affect the quality of taste from Espinaca / Acelga gratinada, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Espinaca / Acelga gratinada delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Espinaca / Acelga gratinada is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Espinaca / Acelga gratinada estimated approx 30 minutos.

To begin with this recipe, we must prepare a few ingredients. You can have Espinaca / Acelga gratinada using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Espinaca / Acelga gratinada:

1. 1 Kg acelga o espinaca
2. 1 Cebolla
3. 3 dientes ajo
4. 100 g queso rallado
5. 3 cucharadas aceite
6. 1 cucharada sal
7. 1/2 cucharadita pimienta negra
8. 1 cucharadita caldo de pollo en polvo

Instructions to make to make Espinaca / Acelga gratinada

1. Retira el tallo de las acelgas / espinacas para que quede la pura hora y ponla a desinfectar. En caso de que la hoja sea muy grande (más grande que el tamaño de tu mano), puedes además partirlas a la mitad o en 3 partes.
2. Una vez desinfectadas, coloca las hojas en una olla y cúbrelas de agua. Ponlas a hervir alrededor de 5 o 10 minutos (a partir de que rompa el hervor), hasta que se vea que toman un verde más intenso y la hoja se ponga suave. Mientras puedes partir la cebolla y el ajo en cuadros o tiras (tu eliges).
3. Una vez pasado ese tiempo, escurre las horas para retirar el agua. Ahora en un sartén coloca el aceite y esperar a que se caliente. A continuación sofríe la cebolla y el ajo que partiste, agregando un poco de sal y pimienta al gusto hasta que tomen un color ligeramente dorado.
4. Agregar las hojas de acelga o espinaca al sartén y continuar con la cocción aproximadamente 10 minutos a fuego medio. En este punto puedes sazonar con la cucharadita de caldo de pollo en polvo o con sal si así lo prefieres.
5. Sirve el guiso y una vez en el plato, coloca el queso rallado o en rebanadas encima para que se derrita con el calor de las espinacas.
   
   ¡Y listo! Disfruta tu platillo.

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