Name: Red Potatoes and Wilted Spinach
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

CATEGORY	CUISINE	TAG	YIELD
		Cooking, Live	1	Servings

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

INSTRUCTIONS

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"
<jfreeman@comteck.com> on Dec 19, 1997

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