- 1 small onion, sliced
- 2 teaspoons olive oil
- 4 small red potatoes, cubed
- 2 carrots, chopped
- 1/4 cup water
- 2 medium leeks, halved lengthwise and cut into slices
- 2 cups chopped fresh spinach*
- 1 cup vegetable broth
- 2 teaspoons all-purpose flour
- 3 tablespoons minced fresh parsley
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- Cornbread Topping
How to Make It
Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.
Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.
Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.
Bake at 400° for 30 minutes or until golden.
*Chopped kale, collard greens, or turnip greens may be substituted.