Spinach wilted in Carrot and Orange peel

Spinach wilted in Carrot and Orange peel – Served with pork chops and hassleback potatoes . Lunch for 2

Hassleback, pork, Spinach, Orange peel, Carrot

Hassleback, pork, Spinach, Orange peel, Carrot


  • 250grs x 2 pork chops
  • 2-3 medium potatoes


    Ingredients for this dish

  • 50grs Butter
  • ½ medium red onion (half for boiling, half for grilling the potatoes)
  • ½ white onion (half of this for blending, half to be wilted)
  • 100grs Baby spinach leaves
  • Fresh orange peel
  • 1 medium carrot
  • 3 garlic cloves
  • Dry Herbes de Provence
  • Salt and 1 stock cube


Place the potatoes in a small sauce pan and cover with salted water and few slices of red onion. Cover and leave to cook for 10 minutes. Remove from stove and leave to cool for few minutes so you are able to hold and slice them (only slice through ¾ of the way into the potatoes).

Hassleback ready for the grill

Hassleback ready for the grill

Place the potatoes now sliced into an oven dish, spray with Rapeseed oil and dust with Herbes de Provence. Place the tray under the grill for 20 minutes… to allow the potatoes skin to scrip and curl…

For the meat: while the potatoes are in the oven, rinse the meat, and season it with ½ a crushed stock cube and Herbes de Provence. Set aside.


Orange peels and carrot ready to blend

Now, peel the carrot and cut in small pieces, do the same with the garlic and a quarter of the white onion. Cut the orange peels into small pieces. Now, blend all of the above with a very small amount of water. Set aside.

Rinse the spinach and set aside too.

In a sauce pan, melt the butter and fry the meat for 2 minutes on each side. Add a small amount of the blended condiments on the meat and allow it to brown on each side. Remove from the pan and set aside. In the pan now empty add the blended condiments and leave to simmer a bit. Keep stirring until the water dries out then, add the remaining chopped white onion and the spinach in the same time. Crush the remaining half of the stock cube on top and stir continuously for 1 minute. The onion will still be crunchy and the spinach wilted.

Remove the pan from the stove. By now, the potatoes should be ready. If not, place your meat to rest on top of the spinach and cover the pan while you wait. Serve immediately before the spinach runs out of life.

Hassleback, pork, Spinach, Orange peel, Carrot

Serving suggestion

Serve it with a nice little glass of red. Bon appetit!

This is very healthy dish and cost approximately £5.45 or barely £3.00pp)

Cost of ingredients: Pork chops £2.30 – Spinach £1.50 – Carrots 0.45p – Orange 20p – Potatoes £1.00


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