Spinach Pudding
Spinach and eggs make this pudding a source of protein and fiber, while the dairy base softens the greens' flavor. Coarsely chopped leaves retain a distinct texture, and sour cream forms a thin browned crust. Serve it hot as a standalone vegetable dish.
Wash the spinach (700 g), boil it in salted water for 5 minutes, cool it, squeeze it well, and chop it finely.
Heat the butter (75 g) in a saucepan, add the almond flour (100 g), and cook for 5 minutes, stirring constantly.
Add the spinach and heat the mixture for another 5 minutes.
Pour in the milk (300 g), add the eggs (100 g), table salt (4 g), and black pepper (1 g), and mix for 10 minutes.
Grease a dish with the remaining butter (25 g), transfer the spinach mixture to it, cover with sour cream (100 g), and bake at 180 °C for 35 minutes until the center is set.
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