How to make
Wash the orach and chard leaves perfectly and chop them very finely.
Peel both types of garlic and also finely chop them.
Fry the garlic in the heated butter and oil and when they are slightly golden, add the greens with a little salt and lemongrass. Stir until they reduce in volume and soften.
Pour the flour and continue to stir. To do this, you need to cook in a pan with a wide surface, but at the same time in a relatively deep one.
If you don't have one, you can add the toasted in advance flour, in order to make sure it doesn't taste raw.
Pour the milk and water alternately, by beating with a wire whisk to prevent lumps from forming.
Season with more salt, lemongrass and black pepper.
Boil the porridge, by stirring constantly, over low to moderate heat, until it thickens. Add more milk and water, if necessary and when you have the desired consistency, add a little more than half of the grated goat cheese.
When it melts, the spring porridge is ready.
Mine turns out with such a consistency that it falls to pieces from the stirrer. Note that as it cools, the cheese porridge will thicken even more.
Serve immediately, by sprinkling each portion with the remaining grated flavored goat cheese (I use Spanish queso curado de cabra).
You can also garnish the Spring Porridge from Orach, Chard and Goat Cheese with pieces of dried spicy chorizo and it turns out very tasty.
Enjoy your meal!
