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Ingredients
- 1 smoked bacon hock, about 750 g
- 10 cups water
- 2 bunches spinach, about 20 leaves
- 3 medium potatoes
Method
1. Add bacon hock to 10 cups water, bring to the boil. Reduce heat, simmer uncovered for 20 minutes, skimming occasionally.
2. Rinse spinach leaves thoroughly to remove grit.
3. Add spinach to the hock, cover and simmer gently for 1½ hours. Peel and halve potatoes, cook until just tender.
4. Remove spinach with a slotted spoon and place in a serving dish.
5. Remove the hock, skin it and cut the meat into small cubes. Place in a deep dish, add the potatoes and pour on the cooking liquid to serve it as a soup.
