Red potatoes and wilted spinach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Small red potatoes |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Olive oil |
| 2 | Garlic cloves; minced | |
| 12 | ounces | Packed spinach leaves; tough stems discarded and remainder washed well and dried |
Directions
In a medium saucepan bring potatoes with enough salted water to cover them by ½-inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes.
Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
Season mixture with salt and pepper and stir until combined well.
Yield: 4 servings
Notes: Recipe adapted from Gourmet Magazine Recipe by: Cooking live Show #9011 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@...> on Dec 19, 1997