Potato and Spinach Saute'
Ingredients:
3-4 russet baking potatoes (about 4 cups sliced), cooked and chilled overnight and sliced into thin pieces
2 tbsp smart balance butter blend (or organic salted butter)
1 cup chopped sweet vidalia onion
2 cups fresh spinach
1 tbsp lemon zest
paprika to taste
sea salt and pepper
Cook potatoes the day before and refrigerate overnight. You can cook them in the microwave for 5-6 minutes or use the traditional oven method. I find that they slice better when they are cold. Melt butter in a large saute' pan over medium heat. Add onion and sliced potatoes and cook until potatoes are lightly golden brown and onions are beginning to caramelize. Add fresh spinach and lemon zest. Cook until spinach is wilted. Season with sea salt, pepper and paprika to taste.
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