A delicious Greek way with vegetables from Diana Henry. You can leave out the lettuce if you like and just add more spinach and leeks.
Ingredients
- 60 ml olive oil
- 550 g small waxy potatoes scraped but not peeled, and halved lengthways
- 5 leeks trimmed, washed and cut into chunks
- 250 g spinach washed and destalked
- 150 g curly endive or baby gem lettuce torn
- 3 tbsp chopped dill
- Leaves from 6 sprigs mint torn
- good squeeze of lemon
- extra virgin olive oil for drizzling optional
- 2 cloves garlic crushed
- 200 g Greek yogurt
Servings:
Instructions
- Put half the olive oil into a heavy-bottomed saucepan and add the potatoes and leeks. Season, add a splash of water, cover and sweat for 20 minutes. Add a bit of water every so often and turn the vegetables over.
- Once the potatoes are almost completely tender add the spinach, endive and the rest of the olive oil and turn it all over gently. Add a splash of water, season, cover and cook until the leaves have wilted and the potatoes are completely soft – four to five minutes more.
- Add the herbs and lemon, put into a serving dish and drizzle with extra-virgin oil, if you want to use it. Stir the garlic into the yogurt and serve with the vegetables.
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