Potato and Spinach Stew

A bit of a cross between a soup and a stew. Good to serve as a starter.

INGREDIENTS

1 bunch fresh spinach, washed and trimmed
4 Tbsp extra virgin olive oil
2 cloves of garlic, peeled but whole
1 medium onion, chopped
3 medium potatoes, peeled and chopped into bite sized pieces
5 Tbsp breadcrumbs
A little saffron (optional)
Sea salt and pepper, to taste

DIRECTIONS

Put the spinach in a saucepan with a pinch of salt and cook for about 10 minutes.

Meanwhile, put the olive oil in a deep frying pan over medium heat. Then put the 2 cloves of whole garlic into the oil and fry them until they turn a golden brown colour. Remove them from the oil and set aside. Add the chopped onion to the oil and fry, stirring frequently, until the onion goes transparent - this should take about 5 minutes.

In the meantime, crushed the cooked garlic cloves.

Add the cooked spinach and the potatoes to the frying pan. Add enough water to cover the mixture. Add the bread crumbs, saffron, and the crushed garlic. Add salt and pepper to taste, then cover the frying pan. Cook this over medium-low heat for about 30 minutes until the potatoes are cooked.

Serve in soup bowls with crusty bread.