Braised Spinach and Lemony Mash
500g / 1lb of potatoes, quartered juice of one lemon a tbsp of margarine salt and pepper 500g /
1 lb spinach leaves 3 tbsp olive oil 2 garlic cloves, thinly sliced 3 tomatoes, skinned and
roughly chopped
cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain well and mash with
the lemon juice, margarine and salt and pepper.
Meanwhile, rinse the spinach leaves briefly in cold water and leave to drain in a colander. Heat the
oil in a large frying pan and when it begins to sizzle, throw in the garlic, tomatoes and damp
spinach. Cover and simmer for 8 minutes until the spinach is soft and dark green.
Seasons the spinach to taste. Spoon the mashed potatoes onto plates, flattening down slightly, and
pile the spinach mixture on top. Pour over any juices left in the pan and eat immediately.