- 1 pack of Greenway Chipolatas
- 200 g young spinach
- 10 sun-dried tomatoes
- 6 large potatoes
- 40 g soy butter
- Pepper and salt
- Fat (butter or olive oil)
Chipolatas with spinach, mashed potatoes and sun-dried tomatoes
Wash the spinach and remove the stems. Steam the spinach in a pot and drain the water.
Boil the potatoes, drain them, and mash them. Mix with the spinach, tomatoes, soy butter, pepper, and salt.
Fry the chipolatas in butter or oil. We recommend that you first sear the chipolatas on a high heat on all sides and then let them cook over a low heat.