Neck Chops with chili and spinach

Ingredients for Neck Chops with chili and spinach

Instructions for Neck Chops with chili and spinach

To prepare the Neck Chops with chili and spinach recipe, please follow these instructions:

Cut the celery into coarse pieces. Picking the spinach, rinse it thoroughly in several teams of water and swirl the water from it. Crack the chili, scrape between the walls and the kernels out and cut it into thin strips. Chop 1 ½ clove of garlic. Remove the outermost layer of dry lemon græssen and cut it into thin rings.

DUP koteletterne dry with paper towel. Rub them with ½ garlic cloves and season with salt and pepper. Heat a wok, frying pan or frying pan up by excessive heat and pour the oil in the farinen in the oil while stirring. melt. Brown koteletterne in karamellen a few minutes on each side and pull them up. Brown the celery in the rest of karamellen and add chili, garlic and lemon grass. Let it simmer for a few minutes before that add 3 dl water. Let it get a rehash. Put koteletterne in the wok and put a lid on. Turn down to medium heat and let simmer about 8 minutes on Court koteletterne has been fried. Roof koteletterne up and turn the spinach in with the right coincide. Season to taste with lime juice, salt and pepper and put koteletterne back in the wok.