John Myers
Contents
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Ingredients
- 1 Pc. Sweet potato big
- 500 g Fresh spinach leaves
- 12 Pc. Pickled olives
- 3 Pc. Clove of garlic
- 1 Pc. Chopped onion
- 6 Pc. Figs dried
- 2 tbsp Olive oil
- 2 tsp Italian herbs
- Salt from the mill
- Orange pepper
Instructions
- Soak the dried figs in water for about 30 minutes. Alternatively in season you should of course use fresh figs. Peel the sweet potato and cut into small cubes. Peel and finely chop the garlic and onion. Wash the spinach. Cut the pitted olives into slices. Cut the figs into slices.
- Heat the olive oil in a large pan and sauté the onions and garlic in it. Add the sweet potato and fry for about 10 minutes over medium heat. Add the spinach, put the lid on the pan and let the spinach collapse. Then remove the lid again and stir in the spinach well.
- Add olives and figs and cook with the lid open until all the liquid has evaporated. Season to taste with herbs, salt and orange pepper.
Nutrition
Serving: 100gCalories: 19kcalCarbohydrates: 0.6gProtein: 2.8gFat: 0.3g
