Spinach Fozelek
Spinach provides folate and potassium and makes the side dish more nutrient-dense without grains or potatoes. Garlic and lemon brighten the flavor, while xanthan gives it a soft thick texture without wheat flour. It is a calm Hungarian-style keto side for meat, fish, and eggs.
Finely chop the onion (30 g), mince the garlic (6 g), and squeeze the lemon (5 g). Heat the olive oil (30 g) in a skillet or sauté pan.
Cook the onion (30 g) for 2 minutes, then add the garlic (6 g) and warm it for another 10-15 seconds. Add the spinach (500 g) and cook for 3-4 minutes until it fully collapses and softens.
Pour in the water (300 g), add the xanthan gum (1 g), salt (4 g), and black pepper (1 g), then stir well and warm for another 2-3 minutes until the texture thickens slightly. Stir in the lemon juice (5 g) at the end.
Serve the spinach fozelek hot or warm. It pairs especially well with meat, white fish, and egg dishes.
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