This recipe will make your kids beg to eat their veggies.
- 1/4 cup oil -
- 1/4 cup potato starch -
- 1 Tbsp garlic powder -
- 1 lb (500 g) bag of frozen spinach, defrosted -
- 4 cups chicken stock (or 4 cups of water mixed with chicken soup mix) -
- 1 tsp salt -
- 1/2 tsp pepper -
Make a “roux” with the oil, potato starch, and garlic powder: Heat the oil over a medium-high flame for about 30 seconds; add the potato starch and garlic powder, and mix with a wooden spoon until it’s light-medium brown and combined well.
Add the spinach to the pot and mix on medium flame until it’s combined with the roux. Add the chicken stock, salt, and pepper, and mix it until well combined. Let it cook for 5 more minutes over medium flame until very creamy and the spinach is cooked through.
Tip If you have a little extra time, this tastes especially delicious with sautéed onions on top.
This recipe originally appeared in Mishpacha Magazine.