Irish Potatoes & Greens

Directions

Preparation Time: 35 minutes

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Baking time: 20 minutes

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Serves 4

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3 medium Pontiac potatoes, peeled and halved

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6 teaspoons unsalted butter

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500g English spinach, trimmed, washed and drained

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1/2 cup salt reduced chicken stock

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1 teaspoon fresh thyme leaves

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3/4 cup light sour cream

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1/2 cup skim milk

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1/2 teaspoon salt

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1/2 teaspoon black pepper

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1. Bring a large pan of water to the boil over a high heat. Add potatoes, reduce heat to medium, cover and boil for 15 minutes or until fork tender.

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2. Meanwhile, in a large frying pan, melt 3 teaspoons butter over a medium heat. Add spinach, stock and thyme to pan; cook, stirring frequently, until spinach is tender, about 5 minutes. Remove from heat.

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3. Drain potatoes in a colander. Return potatoes to the warm pan. Using an electric mixer set on medium speed, or a potato masher, beat or mash potatoes until smooth. Stir in sour cream, milk, salt and pepper. Add spinach mixture. Mix well.

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4. Preheat oven to 190C. Spray a medium baking dish with vegetable oil cooking spray. Spoon mixture into prepared dish. Dot top with remaining butter. Bake until top is golden, about 20 minutes. Serve immediately.

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VARIATION

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Substitute 500g kale, when available, or 500g silver-beet for the spinach.

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COOK'S TIPS

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Store fresh spinach in a sealed, plastic, long life bag covered with a paper towel in the crisper section of the refrigerator. It will keep well for 1 week.

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To prepare spinach mixture, simmer the spinach in stock just until tender, stirring frequently for even cooking. Over cooking results in limp, soggy greens.

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Recipe from Quick, Light & Delicious

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