Pecan-Topped Potatoes and Spinach

Sina Mizrahi Recipe By
  • Cook & Prep: 25 m
  • Serving: 4
  • Contains:

This side dish comes together quickly and makes the perfect addition to any main. It’s hearty, healthy, and delicious, so you can add it to your repertoire. Finishing it off with a pinch of Maldon sea salt is a nice touch and complements the potatoes, but it’s an optional luxury.

Ingredients (8)

Main ingredients

Start Cooking

For the Potatoes

  1. In a large, 12-inch skillet, heat the olive oil over medium heat. Add the baby potatoes and season with salt and pepper. Cook and stir until the potatoes blister.

  2. Then add the spinach and garlic and continue stirring until the spinach wilts, approximately 2 to 3 minutes.

  3. Transfer to a platter, top with the pecans and a sprinkling of Maldon salt, if using. Serve warm.

Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

Sign up for our

For the latest and trendiest recipes!