Spinach with Sun-Dried Tomatoes

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Spinach with Sun-Dried Tomatoes
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Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein10 g(10 %)
Fat26 g(22 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.2 mg(27 %)
Vitamin K249 μg(415 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate131 μg(44 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C45 mg(47 %)
Potassium695 mg(17 %)
Calcium186 mg(19 %)
Magnesium66 mg(22 %)
Iron2.8 mg(19 %)
Iodine39 μg(20 %)
Zinc1.1 mg(14 %)
Saturated fatty acids9.2 g
Uric acid59 mg
Cholesterol30 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 large, waxy potato (about 300 g)
salt
1 tsp ground Turmeric
1 onion
1 Eggplant
6 Tbsps olive oil
80 grams sun-dried Tomatoes
freshly ground peppers
250 grams Spinach
1 garlic clove
2 Tbsps Whipped cream
150 grams Feta
How healthy are the main ingredients?
SpinachFetaTomatoolive oilWhipped creampotato

Preparation steps

1.

Peel and rinse the potatoes. Slice 4 lengthwise 1 cm (approximately 1/2 inch) wide pieces. Cook the potatoes in a pot of boiling salted water with the turmeric for 20 minutes.

2.

Peel and chop the onion. Rinse, trim, and finely dice the eggplant. Heat 2 tablespoons of oil in a pan, and sauté the eggplant and onion for 2-3 minutes. Chop the tomatoes and mix into the pan. Deglaze with some water, season to taste with salt and pepper, and simmer for 10 minutes.

3.

Rinse, trim, and dry the spinach. Peel and finely dice the garlic. Sauté the garlic in 2 tablespoons of oil, then add the spinach and let wilt. Remove 2-3 tablespoons of spinach and mash together with the sour cream. Season the sour cream mixture and the spinach with salt and pepper.

4.

Drain the potatoes. Heat the remaining oil in a non-stick pan, and sauté the potatoes until golden brown on both sides.

5.

Arrange the spinach on plates, and crumble the feta over the top. Top with the potato slices, and the sun-dried tomato mixture. Garnish with the sour cream and serve.