RECETAS Y COCINA

Ingredients

• 3 chopped fresh onions
• 2 cloves of peeled and finely-chopped garlic
• 2 chopped leeks (only the white part)
• 4 large cabbage leaves, cleaned and chopped
• 80 g of shelled peas
• 100 g of spinach, washed and chopped
• 100 g of green beans
• 100 g of farmhouse brown bread with no salt, cut into very fine slices
• 150 ml of olive oil
• 1/2 tsp of paprika
• Salt

Preparation

Gently fry the garlic, onion and leeks in a casserole dish, without letting them brown.

Add the tomatoes and the paprika.

Stir continuously with a wooden spoon, then add the cabbage and pour on a little water.

Cook for 15 minutes along with the green beans and the peas.

Add the spinach and a tablespoon more water, add a little salt, cover and cook for a further 10 minutes.

Then drain and put the broth to one side.

Prepare an earthenware dish with half of the bread and drizzle with a splash of oil; cover with a layer of well-drained vegetables and place more bread on top, pouring on more oil.

Add the rest of the vegetables and dip them with the broth put to one side.

Drain excess broth.

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Presentation

They should be served well dry.

Drizzle once again with oil and leave to dry a few minutes before serving.

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