Sunday, March 22, 2009

PostHeaderIcon Side Dish Sunday: Spicy Potatoes & Spinach

  • 2 pounds Yukon gold potatoes, quartered
  • Pinch salt, for water
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 small onion, halved and thinly sliced
  • 1 teaspoon brown mustard powder
  • 4 cups baby spinach
  • 1 large tomato, diced

In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.

Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the mustard powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.


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