Spinach and Potatoes
Serve this dish as the vegetable with a steak or fish.
2 packages dry cleaned spinach
4 medium potatoes
peeled and cut into about 1 1/2 inch cubes
6-8 cloves garlic, thickly slivered
1-tablespoon red pepper flakes
Salt and pepper
to taste ·
Using a large pan, bring one cup water to a boil. · Add spinach, cover, and steam for 3 minutes, turning only once or twice.
Remove from heat, drain thoroughly, and set aside. ·
Boil potatoes in enough salted water to cover, until tender. Drain, reserving
Combine spinach and potatoes and place on a serving platter. Add salt and pepper to taste. ·
In a small skillet, slowly
heat enough oil to cover bottom of pan. Sauté garlic and red pepper flakes
until garlic is golden brown and almost burned. · Immediately
pour hot garlic oil over spinach and potatoes.
This will sizzle, so be careful. ·
Adjust seasonings. If more sauce is desired, add the
heated reserved potato water. · Let mixture set and serve
as a side dish or alone. Sop up juices with crusty Italian bread.