My Great-Grandmother brought this recipe from Belgium when she happily graced our shores slightly before the 1900's. 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.
Blue Ribbon Recipe
The was a delicious old world recipe. The bacon gives it great flavor. This could be eaten as a side or even a main dish. It's yummy! The Test Kitchen
- potatoes, peeled and cut into chunks (about 4 - 5 medium)
- 1 bunch
- fresh spinach, rinsed, stems removed
- 1/2 to 1 lb
- bacon, fried crisp and crumbled, reserve the drippings
- minced garlic to taste
- salt and pepper to taste
How to Make JUET
- 1Cook the peeled and chunked potatoes in boiling water until tender. Add the spinach a couple minutes before removing potatoes from heat. Cook until spinach is tender. Drain, leaving only enough water to keep the potatoes/spinach moist. Mash. Add bacon, bacon drippings, minced garlic, salt and pepper.