Potatoes with spinach
A dish with a disciplined selection of raw materials, which respects frugality, as befits monastic cuisine. An easy recipe from Mount Athos for potatoes with fresh spinach, slow-cooked in the pot. An ideal choice for those fasting or following a vegetarian diet.
We peel the potatoes, wash them an cut them into medium-sized pieces.
We put the olive oil in a pot and frizzle the onions and garlic for 3-4 minutes.
Then we successively add the potatoes and the mustard and saute them.
We add the vegetable stock and season well with salt and pepper. The potato needs enough salt.
We let the food simmer for about 20 minutes and adjust the salt and liquids if necessary.
When the potatoes are soft, add the spinach and cook for a few more minutes until the spinach is wilted, without melting.
The recipe can also be made with already boiled potatoes that we have left over from another meal. In this case, less broth will be needed.
