Spinachs to the Cream

1 kg of spinachs (congealed or fresh)
1 garlic
1 thin end of ham
1 spoonful of flour
1/2 glass of skimmed milk
1/2 glass of water
2 spoonfuls of olive oil
Salt, nutmeg and white pepper
2 spoonfuls of grated cheese

Cook in boiling water with salt the spinach. If they are congealed it is not necessary to defrost previously. When they are soft, but nonexhausted, slip very well.
In a frying pan with a spoonful of oil, gild the garlic and the ham cut in cubes, fry lightly later the spinach.
Make a white sauce very light. In a frying pan toast the flour with a spoonful of oil and slowly incorporat the milk and the water until forming a creamy sauce but not very thick. Incorporate one picks of nutmeg and white pepper.
In a resistant source for oven, put the spinach, cover with the white sauce and scatter the grated cheese. Bake for 25 minutes, in a medium flame, without it is burned.

Category: Vegetables