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Creamy spinach à la Lombarde

Creamy spinach à la Lombarde
For this recipe, spinach and potatoes are cooked separately, then assembled in a mascarpone-tomato sauce.
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duree45 min. difficultéEasy prix4.00 € pour combien4 people ingredients10 Ingredients
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Last modified on: June 25th 2025
For this recipe: I want to make it (36×) I made it (39×) Comment Send to a friend Ask a question Follow Printable Diaporama VidéoUser-friendly URL
For 4 people, you will need:
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 20 min.
Cooking: 25 min.
All in all: 45 min.
When should you start or finish this recipe?
If you start now, at 15:35, you will finish around : 16:20.Change start time
To finish around 7pm, you'll need to have started before: 18:50.Change end time

Step by step recipe

Stage 1 - 15 min.
Creamy spinach à la Lombarde
Prepare 400 g fresh spinach, but don't cook them, just wash and spin-dry.
Stage 2 - 5 min.
Creamy spinach à la Lombarde
In a large saucepan over high heat, pour in 4 tablespoons olive oil and, when hot, add the raw spinach.

Stir to "melt" the spinach, which will reduce in volume.

Season with salt and set aside.
Stage 3 - 10 min.
Creamy spinach à la Lombarde
In the same saucepan, pour 4 tablespoons olive oil and when hot, add 150 g cooked potatoes cut into pieces or slices.

Brown to taste, stirring as little as possible, then season with salt and set aside.
Stage 4 - 3 min.
Creamy spinach à la Lombarde
Prepare and chop 1 shallot.
Stage 5 - 1 min.
Creamy spinach à la Lombarde
Still in the same saucepan, pour in 2 tablespoons olive oil and when hot add the chopped shallot, salt and pepper, stir and cook for 1 minute without browning.
Stage 6 - 3 min.
Creamy spinach à la Lombarde
Add 250 g Mascarpone and stir until melted.
Stage 7 - 3 min.
Creamy spinach à la Lombarde
Add 1 tablespoon tomato paste and mix well.
Stage 8 - 3 min.
Creamy spinach à la Lombarde
Finish by adding spinach and potatoes, stirring everything together, letting it warm up and checking the seasoning.
Stage 9
Creamy spinach à la Lombarde
Your Lombardy spinach is ready.
Remarks
The quantities indicated, particularly those for spinach and mascarpone, are only approximate, so feel free to adapt.

If the taste is a little too creamy for your taste, add a little lemon juice to the mascarpone-tomato cream.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=9 %60 RDI=6 %250 RDI=40 %2,620 RDI=130 %10,970 RDI: 130 %
Per 100 g2 RDI=1 %6 RDI=1 %30 RDI=4 %260 RDI=10 %1,110 RDI: 10 %
Per person5 RDI=2 %10 RDI=1 %60 RDI=10 %650 RDI=30 %2,740 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 4.00 €
  • Per person : 1.00 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fresh spinach
Fresh spinach

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Mascarpone
Mascarpone

Like these other recipes: Baby broad beans and peas with rice and mascarpone , Tiramisu balls, Tiramisu, Crunchy blackcurrant and mascarpone cream verrine, Tatin apples with mascarpone cream, ... See them all 17

Cooked potatoes
Cooked potatoes

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Olive oil
Olive oil

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