Name: Spinach Stew with Eggs
Yield: Serves 4
Cuisine: French
Ingredients: 3-4 tablespoons olive oil; 1 kg (2¼ lb) spinach; 1 bulb of fennel, sliced; 4 eggs; slices of bread, to serve; 1 onion, chopped; 5-6 waxy potatoes, peeled and thinly sliced; salt and pepper; 1 litre (1¾ pints) boiling water; pinch of powdered saffron; 2 garlic cloves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a variant on a Provençal dish. By washing the spinach in hot water and then wringing it out, you don’t break any of the rules of one-pot cooking yet still blanch the spinach, as the recipe requires (although generally I don’t bother).

Ingredients

1 kg (2¼ lb) spinach
3-4 tablespoons olive oil<

Method

Wash the spinach in hot water then plunge into cold water to refresh. Drain thoroughly and squeeze out any excess moisture. Chop the spinach and set aside. Heat the oil in a flameproof casserole. Add the onion and sauté it for a minute or two without letting it brown. Add the chopped spinach and stir over a low heat for 5 minutes.

When all the excess moisture has been cooked out of the