Potato, leek and spinach stew

Prep: 10 mins
Cook: 25 mins
Potato, leek and spinach stew
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

63 Shares

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