I live in a house with a lot of people, so when it’s my turn to cook, I look for ways to use vegetables in big hearty dishes that are easy to prepare.  Here’s a (scaled down) recipe that uses spinach and potatoes in a tasty casserole:

  • 2 tablespoons butter
  • 1 teaspoon olive oil
  • 1/3 lb fresh spinach
  • 1 small to medium onion, sliced
  • 2 cloves of garlic, minced
  • 1lb potatoes, cubed
  • 1 egg
  • 1/4 c sour cream or plain yoghurt
  • ½ t salt (or to taste)
  • ½ t pepper
  • 1 c shredded cheese

Boil the potatoes in salted water until they are just tender (this should take around 15 minutes).  While they are boiling, sauté the onions and garlic for about five minutes.  Then heap the spinach on top of the onions and cook covered for another two minutes, or until the spinach is just starting to wilt.

When the potatoes are done, start pre-heating your oven to 400 degrees.  Mash the potatoes in a big bowl, then, add the salt, pepper, egg, sour cream or yoghurt, and butter.  Spread the potato mixture at the bottom of a greased baking dish, and lay the vegetables in a layer above the potatoes.  Top the whole thing with shredded cheese.  Bake at 400 degrees for 20-25 minutes, or until the top starts to brown.

This recipe was submitted by Alex Smith