This recipe is part of a weekly column written by Seattle-based writer, Amie Simon, about creating delicious meals using the ingredients in her weekly local CSA delivery box.
One of my favorite recent discoveries is a dish called “Stamppot“. A traditional Dutch dish, Stamppot is basically any combination of potatoes, greens, veggies and meat—so it’s great to whip together when you have veggies that need to be used up and some leftover bacon or sausage. It’s hearty, basic, and perfect for comforting your tummy when the fall and winter days prevail.
As luck would have it, my delivery box this week contained some leeks, fingerling potatoes and spinach. I happened to have some bacon left over from Saturday’s brunch, so I decided to combine all of them with some cheese from Beecher’s for dinner.
5-6 fingerling potatoes
3-4 slices bacon
1 bunch spinach
2-3 tablespoons butter
¼ cup shredded cheddar cheese
salt and pepper to taste
Peel and boil potatoes for about 15-20 minutes (depending on size) until they’re soft and mashable. Slice bacon into small pieces and cook in a large skillet until done. Remove from pan, reserving bacon drippings, and add oil to skillet. Saute onions until golden brown, and add sliced leeks and spinach. Cook until spinach is just wilted. Mash potatoes (an easy way to do it is with a potato ricer) and mix in butter, salt and pepper. Add greens, onions, bacon and cheese and mash all together until thoroughly mixed. Serve on a cold, grey day for immediate comfort.
Image: Amie Simon