Title: Spinach with potatoes
Cook Time: 30 minutes
Level: Easy
Serving: 6
Spinach is considered a rich source of iron and calcium. In the kitchen are versatile spinach, the most tender leaves can be eaten raw in salad and combine well with apples, walnuts and cheese. In this case we will take a recipe from India and we will prepare the potatoes.
Ingredients:
- 225 g Spinach spinach, fresh or frozen
- 450 g peeled potatoes
- 4 tbsp. Olive oil
- 1 tbsp. Grated fresh ginger
- 1 clove garlic chopped
- 1 large onion, diced
- 2 green chiles, seeded and ribs, chopped
- 1 tbsp. Red pepper
- 1 tsp. Cumin seeds
- Salt to taste
Directions:
Cut potatoes into squares. Heat oil in skillet over high heat and cook for about 10 minutes. Remove from the stove, along with the pan and place on paper towels in a strainer to drain.
Then, discard the excess oil, reserving 1 tablespoon only. Add the ginger, garlic, onion, green chilies, chili grind or the replacement and cumin seeds. Take the skillet over medium heat until onion is browned, about 7 minutes, stirring occasionally with wooden spoon.
Stir in the potatoes, season with salt to taste and stir well. Cook with the pan covered, until potatoes are tender when pierced with a sharp knife, about 5 minutes on medium heat.
Wash spinach, drain, if applicable, and chop. Next, mix the spinach with potatoes to the skillet and cook uncovered, over high heat, about 5 minutes or until tender and excess liquid has evaporated.
Personal Suggestion: Serve this dish hot, decorated with thick chopped tomatoes. you can add too some dried tomatoes too.
