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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