Ūpoko 3 - Crushed Potatoes, Buttered Cabbage & Spinach - Parareka Pēpē, Kāpeti Pata me te Rengamutu

Ingrediants;
Serves 4

• 4 potatoes                                      parareka
• 6 cabbage leaves                          kāpeti
• 4 servings frozen spinach             rengamutu
• 2 tbspn butter                                pata
• 1 tbspn fresh parsley                     parehi mata
• 1 red onion                                      riki whero
• 1 tspn crushed garlic                      kāriki pēpē (for recipe read keep as garlic)
• 75 mls cream                                  kirīmi  
• 3 tbspn olive oil                              hinu ōriwa (1 for the spinach and 2 for cabbage)    
• Salt to taste                                     tote

Method;

1. Pre cook your whole potatoes, drain and leave in the pot to keep warm.
2. When serving crush them with your fork and add a knob of butter.
3. Put a frypan and a saucepan on the stove on a hot temperature.
4. In the frypan put the oil, garlic and onion and sauté for a minute, add the thawed chopped spinach to the pan and fry for 2mins.
5. Take off heat.
6. In the saucepan on a hot heat add the remaining 2 tbspn of oil, butter, add the finely sliced cabbage, parsley, and salt to season, place the lid on, stirring often for 3mins.
7. Take off heat.