spinach and potatoes
This is a simple recipe, but a nice combination. It was a newspaper food section
harvest recipe, which at one point was misplaced in the archives to our enormous regret.
Fortunately it re-emerged from the chaos to be permanently recorded here. Not much else to
- 2 medium potatoes, peeled, quartered
- 1 clove garlic
- 2 T olive oil
- 2 T butter
- 1 lb fresh spinach, washed, drained
- salt, pepper to taste
- Standard boiled potatoes: cover with salted water in small saucepan, boil until tender.
- Put garlic on toothpick for later removal. [Forget the toothpick and leave the garlic
- Sauté garlic in oil and butter until lightly browned.
- Drop spinach into oil and cook over medium heat, stirring frequently. Don't overcook
- Drain potatoes and add to spinach. Reheat 2 to 3 minutes. Remove garlic [not!]
- Season with salt and pepper to taste.
- Makes 4 servings. According to the newspaper. We say at most 2, would be served to one
- The original recipe had margarine instead of butter but we have long maintained that
margarine is unnatural.
- We have used frozen spinach that we cooked first when fresh was not in hand. And always
use more garlic and of course leave it in.
- Philadelphia Inquirer, August 5, 1992. I wonder if