Spinach with Potatoes, simple Recipe for Lent

Cook the potatoes in plenty of salted water with the skin on.

You can add parsley stalks and some caraway seeds.

You can now prepare the cream spinach…

Drain the potatoes later, rinse briefly and peel.

Put the potatoes in a pan, add some butter and season with salt, pepper and nutmeg.

Wash the spinach leaves in plenty of cold water and change the water 2-3 times depending on the degree of soiling.

Sand and other unwanted substances can only be removed by washing and moving the spinach several times in water.

Place the leaf spinach on a sieve and drain or squeeze.

Remove the stalks from the leaves or leave the stalks on the leaves for more fibre in the vegetables.

Halve and peel the shallots and garlic clove.

Both ingredients are easier to peel halved! and cut finely into cubes.

Please use a sharp knife and do not chop the ingredients.

Cut the peeled and halved onion into fine cubes.

Cut the peeled garlic into fine litters.

Do not press the garlic, it will become bitter in taste.

Sweat the prepared garlic and onion cubes in a large pot or in a high pan with the butter for a few minutes until translucent.

Add the washed and drained spinach leaves.

Cook the leafy vegetables with lid over high heat for 2-3 minutes, the leaves collapse.

Mix the starch in cold water.

If you stir the starch in cold water and then add it to the hot liquid, the starch will not clump!

Add the cream and bring to the boil once.

Flavour with salt, pepper, cayenne pepper and nutmeg and leave to stand next to the stove without lid.

Mix the spinach with a hand blender.

Bring the creamed spinach to the boil again before serving and season to taste.

Add some butter, ghee and lemon juice.

Heat the potatoes, bring the cream spinach to the boil, arrange on warm plates, decorate with flowers and herbs and serve quickly.

Enjoy your meal!