The first potatoes of this spring have been in out in the markets for some time. I bought my first batch yesterday and found also some lovely baby spinach. The potatoes where Swedish and spinach Italian thus this is not locally produced. The tastes were pretty good though although nothing compares with eating the stuff you’ve grown yourself. I have tried growing both spinach and potatoes. The spinach is easier I would say.
This is a light lunch. It is really basic and easy to make. The tastes are fresh.
4 – 6 potatoes per person depending on the size, mine were a bit larger than quail eggs
100 – 200 g baby spinach
3 tbsp butter
salt and pepper
- Wash the potatoes and cook them while you are preparing the spinach. The new potatoes have a very thin skin and I never peel then.
- Clean and rinse the spinach leaves. Squeeze out the excess water gently. Heat a small saucepan on the stove and add the butter. Add the spinach and poach for 5 – 10 minutes. Add some salt and black pepper.
- Dish the potatoes and spinach on the plate. Grate some nutmeg on the spinach.