Red Potatoes and Wilted Spinach

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Red Potatoes and Wilted Spinach Ingredients

2 lb Small red potatoes	2 Garlic cloves; minced
2 tb Unsalted butter	12 oz Packed spinach leaves; tough
1 tb Olive oil

Instructions for Red Potatoes and Wilted Spinach

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

Main Ingredient: PotatoCuisine: Uncategorized

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