Stew raw spinach with bacon

Peel the potatoes into large pieces, cut them into large pieces, then wash them. Cook the potatoes in low water for 15-20 minutes until done. Preheat the oven grill. Halve the bacon strips and spread them over the baking sheet.

Cut the branches of the trosto into pieces and place them next to the bacon. Slide the baking sheet under the hot grill. Roast for 6-8 minutes until the bacon is crisp and the peel of the to bursts.

Drain the potatoes. Stamp them with milk and butter to a smooth puree. Cut the spring onions into thin rings. Spoon the onions together with the spinach through the mash and heat the stew on low heat.

Season with pepper, salt and nutmeg. Put the stampot on the plates and put the bacon and toast on it.