Summary

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

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Instructions

1. Remove the leaves from the stems of New Zealander spinach and wash thoroughly. Dry in a salad spinner and cut into smaller strips / pieces.
2. Peel and dice the onion and garlic.
3. 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.
4. 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.
5. 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.