Spinach and Potates

Jennifer S


My grandmother used whatever vegetables she had on hand and often mixed them. The water left on the spinach mixes with the olive oil and garlic and makes a sauce. You can add chicken broth too. If it looks dry add a little water with the spinach. Serve as a side with a load of Italian bread to sop up the sauce.


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10 Min
20 Min
Stove Top


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  • 3 medium
  • 3 Tbsp
    olive oil
  • 3 clove
  • 1 pinch
    salt and pepper
  • 10 oz

How to Make Spinach and Potates


  1. peel and cut potatoes into cubes
  2. Add olive oil in saute pan, heat on medium heat and add potatoes. Brown until lightly crisp and toasty
  3. Smash garlic and add to oil, season with salt and pepper.
  4. You can use frozen or fresh spinach. If using fresh wash and drain, try to dry as much as possible, if using frozen defrost in microwave and drain. Add spinach with whatever water is left on it and toss, cove pan with lid and simmer until heated through. Season with salt and pepper to taste.

Printable Recipe Card

About Spinach and Potates

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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