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Spinach stew with cervelat
Stew with spinach, cervelat, garlic and sundried tomatoes.
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Ingredients
Directions
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Peel the potatoes and cut them into pieces. Cook them for 15 minutes in a large pan of water with salt. Drain and collect the cooking liquid. Pour 150 ml of cooking liquid back into the pan at the potatoes.
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Add the frozen spinach to the potatoes and cook for another 5 minutes.
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Remove the pan from the heat. Add the oil and mash the potato spinach mixture with the puree pestle into a smooth stew.
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Press the garlic. Cut the sundried tomatoes into strips and the cervelat sausage into cubes. Add the garlic, the tomato strips and 1-2 tbsp oil from the pot of the tomatoes to the stew.
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Stir in the cervelat sausage and heat for 1-2 minutes. Season with salt and pepper. Tasty with a meatball with cheese and mustard.
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Nutrition
675Calories
Sodium7% DV160mg
Fat57% DV37g
Protein44% DV22g
Carbs22% DV65g
Fiber4% DV1g
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