Spinach stew with cervelat

Name: spinach stew with cervelat
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1,5 kg crumbly potato; 750 g frozen finely chopped spinach; 3 el traditional olive oil; 1 toe garlic; 8 sundried tomatoes in pot pot of 295 g; 1 fine cervelat sausage 250 g

Stew with spinach, cervelat, garlic and sundried tomatoes.

Ingredients

Kitchen Stuff

1 potato masher

Directions

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.
Add the frozen spinach to the potatoes and cook for another 5 minutes.
Remove the pan from the heat. Add the oil and mash the potato spinach mixture with the puree pestle into a smooth stew.
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.
Stir in the cervelat sausage and heat for 1-2 minutes. Season with salt and pepper. Tasty with a meatball with cheese and mustard.