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Ninima
Spinach stew with pit
Stew with potatoes, spinach, york ham and pine nuts.
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Ingredients
Directions
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Peel the potatoes and cut into equal pieces. Boil them in water with salt in 20 minutes until done.
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Roast the pine nuts in a frying pan without oil or butter until golden brown. Leave to cool on a plate and sprinkle with salt.
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Slice the garlic and heat the milk with the garlic in a saucepan.
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Drain the potatoes and add the oil. Stamp with puree pestle.
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Spoon the spinach in parts through the puree. Season with salt and pepper. Pour in the milk and stir.
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Divide the ham strips and pine nuts over the mash and scoop.
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Divide the stew over the plates and sprinkle with the rest of the pine nuts.
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Bon appétit! .
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Nutrition
425Calories
Sodium18% DV435mg
Fat25% DV16g
Protein44% DV22g
Carbs15% DV45g
Fiber28% DV7g
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