Stewed Potatoes with Olives and Spinach

A simple recipe for the most tender stewed potatoes in a creamy sauce, with olives and spinach. Stewed potatoes are perfect as a side dish for poultry or fish dishes.

Ingredients

Potatoes (medium size) – 7 pcs. (500 g)
Fresh spinach – 1 bunch (50 g)
Canned olives – 40 g
Olive pickle – 100 ml
Cream 10% – 100 ml
Lemon juice – 1 teaspoon
Vegetable oil – 2 tbsp
Salt – 0.5 teaspoon
Ground black pepper – 1 pinch

Directions

Before preparing stewed potatoes with olives and spinach, prepare all the necessary products.
Peel and wash the potatoes and onions. Wash the spinach leaves under running cold water and dry them.
Cut the onion into small cubes.
Preheat a frying pan with vegetable oil. Fry the onions over medium heat, stirring constantly, for 5 minutes. The onion should be golden.
Cut the potatoes into medium-sized cubes.
Transfer the potatoes to the pan with onions.
Pour in the brine from the olives.
Cover with a lid. Simmer potatoes over low heat for 20 minutes. If necessary, add water during the extinguishing process.
Pour cream into the pan. Add olives. Simmer potatoes in a creamy sauce with olives for another 5 minutes over low heat.
Coarsely chop the spinach.
Add spinach to the stewed potatoes and squeeze out the lemon juice.
Stir and heat the potatoes with spinach for 2 minutes. Season with salt and pepper to taste.
Stewed potatoes in a creamy sauce with olives and spinach are ready.

Enjoy your meal!

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