Recipe - Red Potatoes And Wilted Spinach

2 pound Small red potatoes
2 tablespoon Unsalted butter
1 tablespoon Olive oil
2 Garlic cloves; minced
12 ounce Packed spinach leaves; tough
stems discarded and
remainder washed well and
dried

In a medium saucepan bring potatoes with enough salted water to cover them
by 1/2inch 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 MCRecipe Digest V1 #966 by "Angele and Jon Freeman"
jfreeman@comteck.com on Dec 19, 1997