You Will Need:

Spinach

2 medium/large potatoes, peeled and cubed
2 leeks, well washed and finely sliced
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) butter
1 T (15 ml) oil
½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
± 400 g regular spinach (Swiss chard) or a mixture of spinach and kale.
2 T (30 ml) Ina Paarman’s White Sauce Powder
¼ cup (60 ml) fresh full cream milk

Spinach

2 medium/large potatoes, peeled and cubed
2 leeks, well washed and finely sliced
2 t (10 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) butter
1 T (15 ml) oil
½ t (2,5 ml) Ina Paarman’s Garlic Pepper Seasoning
± 400 g regular spinach (Swiss chard) or a mixture of spinach and kale.
2 T (30 ml) Ina Paarman’s White Sauce Powder
¼ cup (60 ml) fresh full cream milk

Method:

Spinach

Boil or steam the cubed potato until done, approximately 10 minutes. Sauté the leeks seasoned with Green Onion Seasoning in the butter/oil mixture in a deep saucepan until soft and aromatic. Add cooked potato and stir through.

Place the well washed, roughly chopped Swiss chard on top of the potato mixture. Cover with a lid and cook for 5 minutes only.

Mix the White Sauce Powder with the milk and stir into the spinach mixture.

Puree with a blender or food processor and decant into an ovenproof dish ± 26 cm x 30 cm.

Cheese Souffle Topping

Adjust the oven rack to the middle position and preheat the oven to 190 °C.

Squeeze the Cheese Sauce into a medium size mixing bowl.

Separate the eggs.

Stir the egg yolks into the Cheese Sauce and add the grated cheese.

Beat the egg-whites in a clean glass or stainless-steel mixing bowl, with clean beaters until stiff but not dry. Fold into the cheese mixture.

Pour over the spinach in the ovenproof dish.

Bake for ± 30 minutes until well puffed and golden.

Serve with a salad and whole wheat bread.