Potatoes with Beet Greens and Spinach
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Inspired brunch.
This recipe came together quickly on its own. My mother brought me a bag of greens from the countryside and told me there were beet leaves in there for a salad. When I opened the bag, I saw the leaves were a bit too old for salad and too few for stuffed rolls with cottage cheese. They were also too few to saute on their own, so I added some spinach, some of the spice blend made for eggplant bharta, and some potatoes and eggs also from the countryside.
Ingredients
4 potatoes
200 g spinach and beet greens (100 g each)
1/4 teaspoon garam masala (homemade version here)
1 teaspoon grated ginger paste
2 large garlic cloves
3 tablespoons oil
2 eggs
salt, chili
Servings: 2
How to prepare potatoes with beet greens and spinach
- Sort through the spinach and beet leaves, remove tough stems, and wash. Roughly chop with a knife.
- Peel the potatoes, cut into cubes, and boil in salted water or steam.
- Meanwhile, heat the oil in a wide pan and add the ginger paste and crushed garlic. Saute for 15 seconds until fragrant.
- Add the greens and stir frequently just until their volume reduces a bit, so you can put the lid on the pan. Let the greens steam for about 5 minutes (longer if they're older). Remove the lid and the greens should have completely collapsed. Taste them, they should be almost done.
- Add the drained potatoes, some salt, and garam masala. Mix very well over medium heat. Let them cook together for another 5 minutes, stirring a few times. If you want, you can mash some potatoes with a fork. Taste for salt.
- Arrange the potatoes with greens on plates. Top each with a sunny-side up egg left slightly runny (sprinkled with salt and chili).
Beet greens
Greens in the pan
Greens have wilted
Add potatoes and spices
Saute together
Potatoes with Beet Greens and Spinach
