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

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