juet

Name: Juet
Prep time: 10 min
Cook time: 45 min
Ingredients: 4-5 medium Russet potatoes, peeled and cut into chunks; 1 bunch(es) fresh spinach, rinsed, stems removed (about 10 oz); 1/2 to 1 pound(s) bacon, fried crisp and crumbled, reserve the drippings; - minced garlic, to taste; - salt and pepper, to taste

(2 RATINGS)

552 Pinches 6 Photos

Marlene Fields

Walla Walla, WA

Updated on Jan 21, 2023

Juet is pronounced like "foot" but with a "J". My great-grandmother brought this recipe from Belgium when she happily graced our shores slightly before the 1900s. She, my grandmother, and my mom loved to make it. My sibs and I even liked it cold and shared it with our friends. For 2 people, use about 3 strips of bacon and 2 cloves garlic.

Rate

Blue Ribbon Recipe

We're glad Marlene's great-grandmother brought this Juet recipe from Belgium. It's a delicious old-world recipe with creamy potatoes, fresh spinach, and bacon. The bacon adds a wonderful salty and smoky flavor to the potatoes. This can be eaten as a side dish or even a main dish. It's yummy!

— The Test Kitchen

prep time 10 Min

cook time 45 Min

method Stove Top

yield

Ingredients

4-5 medium Russet potatoes, peeled and cut into chunks
1 bunch fresh spinach, rinsed, stems removed (about 10 oz)
1/2 to 1 pounds bacon, fried crisp and crumbled, reserve the drippings
- minced garlic, to taste
- salt and pepper, to taste

How To Make juet

Step 1

Cook the peeled and chunked potatoes in boiling water until tender.

Step 2

Add the spinach a couple of minutes before removing the potatoes from the heat. Cook until spinach is tender.
Step 3

Drain, leaving only enough water to keep the potatoes/spinach moist. Mash.
Step 4

Add bacon, bacon drippings, minced garlic, salt, and pepper.
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