Spinach stew with goat's cheese

Name: spinach stew with goat's cheese
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 450 g unwashed spinach; 500 g crumbly potato coolers; 1 Red onion; 2 el traditional olive oil; 160 g goat cheese with bacon dish 80 g; 6 sundried tomatoes in oil pot; 30 g unroasted walnuts; 1 tl dried thyme

Spinach stew with walnuts and goat cheese with bacon.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Wash the spinach and let it drain well. Boil the potatoes in water with salt in 15 minutes until done.
Chop the onion. Heat the oil in a frying pan and fry the onion for 1 min.
Add the spinach in portions and allow each portion to shrink in time. Drain excess moisture.
In the meantime, heat a skillet without oil or butter. Fry the goat cheese in 4 min. Brown and crispy on both sides.
Drain the potatoes, but collect the cooking liquid. Stamp the potatoes with sufficient cooking water to a coarse puree.
Cut the sundried tomatoes into pieces and chop the walnuts coarsely. Spoon the spinach, tomato, walnuts, thyme and pepper.
Spoon the spinach stew on the plates. Put the goat's cheese on it.