Creamy Spinach and Potato Relish

Ingredients

• 3 Potatoes (medium, peeled and cubed)
• 1 Onion (finely chopped)
• 2 Tomatoes (grated, canned, or cherry tomatoes)
• 1 lb Spinach (fresh, cleaned and roughly chopped)
• 0.25 cup Vegetable stock (as needed for the relish)
• 1 tbsp Butter (a knob of butter)
• Salt (to taste)
• Black pepper (to taste)

Steps

1. 1

   Place the cubed potatoes in a pot of salted water and parboil until they are partially cooked but still firm.

2. 2

   In a separate pan, sauté the chopped onions until translucent.

3. 3

   Add the tomatoes (grated, canned, or cherry) to the onions and cook down with a splash of vegetable stock to create a beautiful tomato relish.

4. 4

   Once the relish has cooked through and thickened, add the fresh spinach to the pan.

5. 5

   Cook the spinach until it is completely wilted and tender.

6. 6

   Add the parboiled potatoes to the spinach and relish mixture.

7. 7

   Season the dish to your liking with salt and pepper.

8. 8

   Add a knob of butter to the pan and stir through.

9. 9

   Gently mash some of the potatoes into the mixture to create a creamy texture, then serve.

Notes

Commonly served as a side dish (Sunday Kos) with pap (maize porridge), wors (sausage), or grilled meats. You can substitute spinach with garden kale if preferred.

Nutrition per serving

• side dish
• vegetarian
• South African
• spinach
• potatoes
• comfort food
• one-pan