VEGAN

Spinach with Potatoes

Appetizers | Author's cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Spinach with Potatoes

Ingredients

Spinach - 1½ kg
Olive Oil - 4 spoons
Garlic - 2 cloves
Onion - 1 head
Saffron - ¼ spoons
White bread - 1.8 oz
Potato - 5 pieces
Tomatoes - 1 piece
Salt - to taste

Step by Step guide

Step 1

Sauté the spinach in its own juices. Add salt.

Step 2

Heat a little oil in a frying pan. Cut the crusts off the bread and add it to the pan to fry. Cook, flipping the bread occasionally, for a few minutes until it is golden brown on both sides. Remove from the pan and set aside.

Step 3

Finely chop the onion and cut the potatoes into small pieces. Heat oil in a heavy-bottomed pot. Add the garlic and cook for a few minutes until it turns brown. Remove the garlic and set it aside. In the same pot, add the onion and the sliced tomatoes and cook over low heat, stirring, for 5 minutes, until the onion becomes soft and translucent. Add the spinach and pour in enough water to cover it.

Step 4

Place the saffron, garlic, and toasted bread in a mortar and grind them together. Combine this mixture with the liquid in which the spinach was cooked, and add it to the main pot. Also, add the potatoes, season with salt, cover with a lid, and cook over medium heat for 30 minutes, or until the potatoes are tender. Serve in the same pot – provide deep plates and spoons.