Potatoes & spinach

4 -6

Ingredients

Quantity Ingredient
2 pounds Fresh spinach
5 eaches Tb vegetable oil
2 teaspoons Black mustard seeds
1 large Onion, thinly sliced
2 eaches Cloves garlic, finely chopped
1 pounds Potatoes, peeled and cut in 3/4\" cubes
¼ teaspoon Cayenne pepper
½ teaspoon Ground coriander
1 teaspoon Salt
2 eaches Tb water

Directions

Wash the spinach thoroughly and put inot a large saucepan with only the water clinging to the leaves. Cook gently over a moderate heat until the spinach has wilted. Remove from the heat and drain in a colander, pressing out as much of the liquid as possible. Chop roughly. Heat the oil in a heavy saucepan over moderate heat. When hot, add the mustard seeds. As soon as they begin to pop, add the onion and garlic. Stir-fry for 2 minutes. Add the potatoes, cayenne pepper and coriander. Stir-fry for a further 2 minutes. Add the spinach, salt and water. Bring to a boil. Cover tightly, reduce the heat to very low and cook gently for 35 minutes, until the potatoes are tender, stirring occasionally and making sure there is always some liquid in the pan. When the potatoes are tender, remove from the heat, turn into a warmed serving dish and serve immediately. Source: The Vegetable Market Cookbook by Robert Budwig Posted by Linda Davis Submitted By LINDA DAVIS On 03-19-95

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