Red Potatoes and Wilted Spinach

Title:
Red Potatoes and Wilted Spinach

Yield:
1 Servings

Categories:
Cooking




Ingredients:





     2 lb Small red potatoes


     2 tb Unsalted butter


     1 tb Olive oil


     2    Garlic cloves; minced


    12 oz Packed spinach leaves; tough


          -stems discarded and


          -remainder washed well and


          -dried






 In a medium saucepan bring potatoes with enough salted water to cover them


 by 1/2-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"


 
on Dec 19, 1997