Comfort Food / Healthy Choices / Potatoes / Quick and Easy / See Hatsie Cook / Sunday Dinners / Vegetables / Vegetarian / Weeknight Meals

Cook: Garlicky Spinach and Roasted Potatoes

I recently made Roast Chicken that was phenomenal.  It was huge, and made oodles and oodles of leftovers and deserved a post all it’s own.

But so do these.  Hence, A Side Story, in two parts.

Part I:  The Best Dang Spinach Ever, A Love Story
Once upon a time there was Spinach.  Spinach was green, and leafy, and full of delicious nutrients such as Iron, Calcium and Anti-oxidants.  Spinach was good.  Spinach followed the rules.  Then Spinach met Garlic, that handsome devil.  They fell in love and made this.

1 Bag Baby Spinach leaves
2 cloves Garlic
3 tablespoons Chicken Stock
Olive oil
Add the spinach and toss in the olive oil over medium heat.  Then add the chicken stock and cover with a lid for 30 seconds.  Take the lid off and add the garlic.  Stir the spinach so it wilts down and the garlic becomes fragrant.  Serve right away with anything your heart desires.  True love, people.  It’s real.
Part II: Roasted Potatoes, You Already Know How This Goes.
Roasted Potatoes don’t need a story because they’re classic and everyone already knows it already.  Potatoes, olive oil, salt, pepper–they’re the very best of friends.
6 Red New Potatoes, cut into about 1 inch pieces
Olive Oil
Salt
Pepper
Whatever Fresh Herbs You Have
Put the potatoes on a baking sheet and drizzle olive oil over them.  Toss to coat evenly.  Add salt, pepper, and fresh herbs (I used thyme) and roast for about 45 minutes in a 400 degree oven, or until fork tender.  Yum.
I served both of these with Roast Chicken, but they’d be delicious with anything.  They are very basic sides, but they are also very delicious.
The End.

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