New Vegetarian by Robin Asbell; Yvonne Duivenvoorden

Author:Robin Asbell; Yvonne Duivenvoorden
Language: eng
Format: mobi
ISBN: 9780811865791
Publisher: Chronicle Books
Published: 2009-09-01T10:00:00+00:00

Garlicky Roasted Potatoes

with Spinach, Green Olives, and Pine Nuts

SERVES 4

Instead of pasta, this entrée starts with a pan of crispy roasted new potatoes and builds on it, layering in spinach, olives, and pine nuts to make a deeply satisfying dish.

INGREDIENTS

1 POUND FINGERLING NEW POTATOES (or other small new potato)

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

COARSE SALT

COARSELY CRACKED BLACK PEPPER

8 OUNCES SPINACH

2 CLOVES GARLIC, minced

1 CUP ITALIAN GREEN OLIVES, pitted and sliced

¼ CUP LEMON JUICE

½ CUP PINE NUTS, toasted

1 Preheat the oven to 400°F. Slice the fingerling potatoes in half lengthwise. Place into a heavy roasting pan, and drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper. Roast for 20 minutes, stir, and depending on the size of the potatoes, roast for 10 to 20 minutes more until browned and crisp.

2 Stem and wash the spinach, then chop coarsely. Heat a large skillet over medium-high heat, then add the remaing 1 tablespoon of olive oil. Add the garlic and stir until fragrant, then drop the damp greens in and toss just to wilt. Add the potatoes and olives and toss to combine. Serve drizzled with lemon juice and sprinkled with the pine nuts.

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