Stew with spinach and potatoes

Submitted by enr on 28 Feb 2014
500 g potatoes
500 g spinach
1 head mature onions
250 g canned tomatoes
3 sprigs fresh basil
1 head of garlic
1 tsp savory
1 tbsp salt, red pepper and spice combined * Maggie * or * Kusharek *
100 ml sunflower oil
Stew with spinach and potatoes
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Peel the potatoes and cut them into cubes, onions cut into crescents, spinach, if old leaves cut into larger pieces, and if young leaves just rinse and leave intact. Heat the oil, add the cooked potatoes and onions. Simmer over low heat until the onion becomes translucent. Add spinach and stir vigorously, so as not to stick to the walls of the vessel. Add red pepper and mix again, to cover all products. Add then canned tomatoes and cook about 5 minutes. Add salt and half of the garlic, which cut into small pieces. Pour hot water, enough to cover the potatoes. Simmer for about 40 minutes. In the middle of cooking add the finely chopped basil and spice combined. Check potatoes - some types of potatoes melt faster than others, and cooking time is only indicative. 5 minutes before removing from heat, add the savory and the rest finely chopped garlic. Serve with a fresh salad or pickles. It is also ideal for home furniture roasted sausages.
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28 Feb 2014