spinach and potatoes

This is a simple recipe, but a nice combination. It was a newspaper food section harvest recipe, which at one point was misplaced in the archives to our enormous regret. Fortunately it re-emerged from the chaos to be permanently recorded here. Not much else to say.


2 medium potatoes, peeled, quartered
1 clove garlic
2 T olive oil
2 T butter
1 lb fresh spinach, washed, drained
salt, pepper to taste


  1. Standard boiled potatoes: cover with salted water in small saucepan, boil until tender.
  2. Put garlic on toothpick for later removal. [Forget the toothpick and leave the garlic in!]
  3. Sauté garlic in oil and butter until lightly browned.
  4. Drop spinach into oil and cook over medium heat, stirring frequently. Don't overcook spinach.
  5. Drain potatoes and add to spinach. Reheat 2 to 3 minutes. Remove garlic [not!]
  6. Season with salt and pepper to taste.


  1. Makes 4 servings. According to the newspaper. We say at most 2, would be served to one in Italy.
  2. The original recipe had margarine instead of butter but we have long maintained that margarine is unnatural.
  3. We have used frozen spinach that we cooked first when fresh was not in hand. And always use more garlic and of course leave it in.
  4. Philadelphia Inquirer, August 5, 1992. I wonder if they remember?
spnchpts.htm: 10-jun-2001 [what, ME cook? © 1984 dr bob enterprises]