Ingredients:
1-1/2 cup lightly packed cups baby spinach leaves
3/4 lb. small potatoes, preferably yellow-fleshed
1 large garlic clove, peeled
1/4 cup finely chopped scallions, green part only
1 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
Directions:
1. Place spinach in food processor. Whirl, stopping as needed to scrape down sides of the bowl, until spinach is finely chopped and moist but not pureed. (This step can also be done with a large, sharp knife.) Set aside.
2. Place potatoes and garlic in a saucepan. Add cold water until the level is 2 inches above potatoes. Set over medium-high heat until water boils, then reduce heat and cook until potatoes are very soft, 20 to 25 minutes, depending on their size.
3. Drain potatoes and garlic in colander, then immediately return them to hot pot, shaking pan until potatoes look dry. With fork, roughly mash potatoes to break them up. Add spinach, scallions and oil. Mash until potatoes are fluffy and bright green, with skins well mixed in. Spinach will be wilted rather than soft. Season to taste with salt and pepper. Serve immediately.
Makes 4 servings or 2 cups
Per serving: 103 calories, 4 g. total fat (less than 1 g. saturated fat),
16 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 22 mg. sodium
Tags: food and nutrition, recipes