Cut the meat into chunks, trimmed of fat and dry. Old onion cut into crescents, garlic finely. Heat the oil in a very hot fire, fry the meat on all sides until done crusts. Add the onion and stir until it darkens. Insert the garlic and extinguish with water (wine). Fell to the fire and capped well. Stews one hour. After about 40 minutes, chopped green onions and spinach. Onions put for 10 minutes before the meat is ready, spinach 5 minutes after it. Cream salt it and eventually she put crushed garlic. Serve separately to each portion.