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Recipe by Sina Mizrahi

Pecan-Topped Potatoes and Spinach

Pecan-Topped Potatoes and Spinach add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts

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

Main ingredients

  • 5 cloves garlic, peeled and thinly sliced

  • 1 cup pecans, toasted and chopped

  • pinch of Maldon sea salt (optional)

Directions

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.

Pecan-Topped Potatoes and Spinach

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