Spinach with potatoes
6 servings
60 minutes
Spinach with potatoes is a harmonious combination of tender greens and the softness of root vegetables. This dish, with its rich aroma and light saffron spiciness, creates a cozy atmosphere at home. Its history is linked to the tradition of combining simple yet nutritious ingredients that allow each component's flavor to shine. Toasted bread adds textural contrast, while tomatoes provide a slight acidity. This dish is perfect for a cozy family dinner, warming both body and soul. It is best served in a deep plate to enjoy the rich broth and the softness of the potatoes.
1
Sauté the spinach in its own juice. Add salt.
- Spinach: 1.5 kg
- Salt: to taste
2
Heat some oil in a pan. Cut the crusts off the bread and send it to fry. Cook, flipping the bread, for a few minutes until it is golden on both sides. Remove from the pan and set aside.
- Olive oil: 4 tablespoons
- White bread: 50 g
3
Chop the onion finely and cut the potatoes into small pieces. Heat oil in a thick-walled pot. Add garlic and cook for a few minutes until it turns brown. Remove the garlic and set aside. In the same pot, add the onion and sliced tomatoes and cook on low heat, stirring, for 5 minutes until the onion is soft and translucent. Add spinach and pour in enough water to cover it.
- Onion: 1 head
- Potato: 5 piece
- Olive oil: 4 tablespoons
- Garlic: 2 cloves
- Tomatoes: 1 piece
- Spinach: 1.5 kg
4
Put saffron, garlic, and fried bread in a mortar and grind them. Combine this mixture with the liquid in which the spinach was cooked and add it to a pot. Also, add potatoes, season with salt, cover, and cook on medium heat for 30 minutes until the potatoes are soft. Serve in the same dish – provide deep plates and spoons.
- Saffron: 0.3 teaspoon
- Garlic: 2 cloves
- White bread: 50 g
- Potato: 5 piece
- Salt: to taste