| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking, Live | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Small red potatoes |
| 2 | T | Unsalted butter |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1120
Calories From Fat: 495
Total Fat: 56g
Cholesterol: 188.1mg
Sodium: 1447.4mg
Potassium: 52.1mg
Carbohydrates: 101.9g
Fiber: 21.5g
Sugar: <1g
Protein: 54.9g