- Boil the spinach leaves in the 2 cups of water with the salt and onions.
- After the spinach is cooked, strain and reserve the water.
- Slightly chop the spinach and set aside.
- In another pan, heat the lard and flour and cook until golden brown.
- Remove the pan from the heat and add 1 cup of the spinach water.
- Mix in the cooked spinach and return to the stove.
- Heat the mixture to almost boiling point, just before the mixture starts to boil, blend in the sour cream.
- Reduce the heat and simmer the mixture for several minutes.
Note: Add more of the remaining spinach water if a thinner mixture is preferred.
Recipe & Photo Credit: Chef Gorete, food.com