Potatoes with spinach, apple and chili

Ingredients for 2 servings:

• 4 medium-sized potatoes or 6 small ones
• 1 garlic clove(s)
• 1 small onion(s)
• 1 chili pepper(s)
• 1 tbsp, leveled coconut oil
• ¼ apple
• 6 almonds, unpeeled
• 2 tsp linseed oil
• Sea salt
• 400 g spinach, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and vegetarian

Brush and wash the potatoes and boil them in boiling water. Use only enough water to just cover the potatoes. Drain the cooked potatoes and return them to the pot to cool. While the potatoes are cooking, finely chop the onion and garlic clove. Slice the chili pepper into thin rings. Slice the 6 almonds using a standard grater. Thaw a pack of frozen spinach in a saucepan over medium heat with a little water. Now take another pan and melt 1 tablespoon of coconut oil. Sauté the finely chopped onions and crushed garlic until golden brown. Then stir in the thawed spinach and the chili, sliced ​​into rings. Bring back to a boil briefly. Season with sea salt. Meanwhile, heat a pan – without oil – to heat level 3 and add the sliced ​​almonds. Now chop the apple quarter – with the skin – very finely. As soon as the almonds start to smell, remove them from the pan. Arrange the potatoes on warmed plates, chop them, and drizzle each with 1 teaspoon of linseed oil. Sprinkle the almonds on top and add the spinach. Finally, sprinkle the finely chopped apple pieces on top, and you have a wonderfully filling and delicious dish.