Potato, leek and spinach stew
Prep:
10 mins
Cook:
25 mins
A brothy stew, with plenty of vegetables and nutrients in this wholesome supper.
1 tbsp olive oil
150g garlic and sage sausages, casings removed
2 leeks, rinsed well and sliced slightly thickly
4 garlic cloves, thinly sliced
¼ tsp salt
235ml dry white wine
1kg new potatoes, washed, halved and thinly sliced
945ml chicken stock
450g spinach
1 bunch, spring onions, sliced
400g tinned cannellini beans, rinsed and drained
Handful of mixed fresh herbs, such as dill, chives and/or flat parsley
Heat the oil in a large pan over medium heat.
Add the sausage meat, leeks and cook, stirring occasionally and crumbling the sausage with a wooden spoon, until the leeks are tender.
Add the garlic and salt and stir.
Add the wine, cover and bring to a boil.
Uncover and cook until the wine is almost evaporated.
Add the potatoes and stock, cover and bring to a boil.
Stir in spinach, spring onions and cook covered, until the potatoes are tender (about 5 minutes).
Remove from the heat and stir in the beans to heat through.
Serve with the scattered herbs.
Serves
6
Preparation Time
10 minutes
Cooking Time
25 minutes
Main ingredients
Alcohol, Beans, Pork, Vegetables, Oil, Stock/Broth
Recipe Type
Easy, Family Dinners, One Pot
Level of Difficulty
Easy
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