Groats with spinach and minced pork
Have you never had a cornflakes in your kitchen? Trust us, this recipe will change that! Not only are they affordable, but when prepared correctly, they are also incredibly delicious.
Ingredients · Servings For 3–4 people
- 1 tbsp virgin olive oil
- 1 onion
- 300 g minced pork
- 200 g barley groats
- 60 ml white wine
- 1 l vegetable broth
- 120 g baby spinach
- 1 handful parsley
- 2 pcs spring onions
Method · 50 min
- In a large saucepan, heat 1 tablespoon of oil, add the onion and pork, and cook, stirring constantly and breaking up any lumps of meat, until the onion softens and the meat browns. Stir in the groats and cook for a few more minutes. Pour in the wine and let the alcohol evaporate. Then add the next ladleful of broth only when the previous one is absorbed. Continue to cook until the groats soften, about 30 minutes.
- Set aside and stir in the baby spinach to wilt. Then stir in the parsley and season with salt and pepper to taste. Serve immediately, sprinkled with spring onions. If the meat wasn't too fatty, you can drizzle with more olive oil.