Guest guest Posted February 7, 2001 Report Share Posted February 7, 2001 * Exported from MasterCook II * Sauteed Spinach & Spiced Potatoes Recipe By : Time-Life's Fresh Ways with Vegetables Serving Size : 4 Preparation Time :0:30 Categories : Greens Lowfat Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound spinach, washed, stems removed 1/2 pound white potatoes, peeled, cut into 1/2 " cube 1/4 teaspoon salt 1 tablespoon safflower oil 1/2 cup finely chopped onion 1 clove garlic -- finely chopped 1 teaspoon paprika 1/8 teaspoon cayenne freshly ground black pepper 1 teaspoon red wine vinegar Place the washed spinach, with water, still clinging to the leaves, in a large pot. Put on the lid, and steam over medium heat until wilted - two to three minutes. Chop the spinach coarsely and set it aside. Place the potato cubes in a saucepan and add enough water to cover them. Add 1/4 tsp salt and bring the liquid to a boil, then reduce the heat to medium low. Cook the potatoes until they are soft but not crumbly - five to seven minutes. Drain the potatoes and then put them on paper towels to soak up the excess liquid. In a large, heavy-bottomed skillet, heat the oil over medium-high heat. Add the potato cubes and saute them, stirring frequently, until they are browned - about five minutes. Add the onion and cook, stirring occasionally, for two minutes more. Stir in the garlic and then sprinkle the potatoes with the paprika, cayenne pepper and black pepper. Toss the mixture to coat the potatoes. Add the spinach and cook until it is warmed through - about one minute. Stir in the vinegar and the remaining 1/4 tsp salt, and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Boiling potatoes (such as the round white or long white), rather than baking potatoes, are preferred for this recipe because of their waxy texture. Quote Link to comment Share on other sites More sharing options...
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