Greens Stew with Tomato Sauce and New Potatoes

Name: Greens Stew with Tomato Sauce and New Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3 servings
Cuisine: Greek
Ingredients: 350 g spinach (weighed after cleaning and sorting); 1 large bunch green onion (100 g); 1/2 bunch parsley; 3-4 sprigs dill; 300 ml greek-style tomato sauce; 750 g new potatoes (5 medium potatoes); salt, black pepper; 2 tablespoons oil

June 25, 2014

Quick Recipes Simple Recipes Potatoes Fasting Recipes Budget Recipes Vegetables Greek

Recipe: Greens Stew with Tomato Sauce and New Potatoes

Today's stars are the new potatoes from my grandmother. They're sweet and buttery, like I haven't eaten in a long time. I brought a few kilos, so I'll be "bothering" you soon with a few more good recipes with new potatoes. The greens underneath aren't to be dismissed either. I bet this little stew will surprise you.

Ingredients

350 g spinach (weighed after cleaning and sorting)
1 large bunch green onion (100 g)
1/2 bunch parsley
3-4 sprigs dill
300 ml Greek-style tomato sauce
750 g new potatoes (5 medium potatoes)
salt, black pepper
2 tablespoons oil

Servings: 3

How to prepare greens stew with tomato sauce and new potatoes

I prepared the tomato sauce following the recipe here, except I also added a good pinch of ground nutmeg. If you have it prepared in the simple version, just add 1 pinch of ground nutmeg at step 4, when you add the water.
Coarsely chop the sorted and washed spinach. Slice the green onion into rounds. Finely chop the parsley and dill. Peel the potatoes and cut them into quarters.
In a wide (about 30 cm) and deep pan, heat the oil. Sauté the green onion until softened (about 3 minutes).
Add the tomato sauce and 250 ml water and bring to a boil. Arrange the potatoes in the sauce, sprinkle with salt and pepper and put the lid on. Simmer covered until the potatoes are done (20-25 minutes; poke them with a fork and when it goes in easily, move to the next step).
Add the spinach in 3-4 batches, stirring until each batch "wilts" a bit. Add the parsley and dill and stir. Add a little more salt. Put the lid on the pot and cook for another 5 minutes.
Turn off the heat and let it sit covered for 10 minutes.
To serve: remove the potatoes from the pan. Pour all the greens stew onto a platter. Arrange the potatoes on top. Serve warm. It's good reheated too.