Crumbly New Zealander Spinach with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g spinach, New Zealanders, alternatively 250 leaf spinach
- 1 small onion (s)
- 1 clove garlic
- 1 teaspoon oil, virgin coconut oil
- 6 tablespoon coconut milk
- some nutmeg, freshly grated
- some salt and pepper, fresh from the mill, for seasoning
- 220 g potato (s), floury cookin
- 0.5 ½ cup water
- 8 tablespoon coconut milk
- some nutmeg, freshly ground
- salt and pepper
- 1 tomato (s), as a side dish
- some herb salt
Print Recipe
Pin Recipe Instructions
- Remove the leaves from the stems of New Zealander spinach and wash thoroughly. Dry in a salad spinner and cut into smaller strips / pieces.
- Peel and dice the onion and garlic.
- Heat the coconut oil in a saucepan and sear the onion and garlic in it, add the coconut milk and the spinach and cook over low heat. This takes about 8-10 minutes. Season with a little nutmeg, salt and pepper.
- Peel the potatoes, cut into small cubes and cook in a little water. This also takes about 10 minutes. Now add the coconut milk and pound, season with salt and a little nutmeg. If the mixture is still too firm, add more coconut milk.
- Cut the tomato into thin slices and place on the edge of the plate like a roof tile, sprinkle with a little herb salt and add the spinach and mashed potatoes.
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