Bifes de bondiola con puré verde

bondiola

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

spinach

🥗Healthier: kale

💰Cheaper: swiss chard

Kale is nutrient-dense, while swiss chard is often less expensive.

Marinate bondiola with salt, black pepper, olive oil, lemon zest, and paprika.

Heat a skillet over medium heat and add olive oil.

Cook the bondiola in the skillet, turning occasionally, until browned and cooked through.

Peel and cube potatoes, then boil them in water or broth until tender.

Drain the potatoes and mash them, adding spinach and chicken broth to achieve desired consistency.

Serve the bondiola with the mashed potatoes on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens