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Pan-fried potatoes with spinach

June 22, 2008

In the absence of anything interesting on the crafting front, I thought I’d share this rather yummy side dish I made with dinner tonight. Of course, I ate it before I thought to take any pictures 😛

Potatoes, scrubbed, skin on (or peeled, if you prefer)
Handful fresh spinach leaves, shredded/chopped
1 stick celery, leaves removed, sliced finely (an onion would also go well, I think, but I didn’t have one, and I have too much celery in the fridge)
Dried thyme, or other herb of choice
Handful grated cheese
Salt & pepper
Oil – however much you feel you need for the amount of potatoes you have.
1 clove garlic, crushed (again, more if you’re doing lots of potatoes)

Chop potatoes into bite-sized pieces; par-boil for about five minutes and drain.

Heat oil in a decent-sized frying pan on high heat. Add garlic and celery; cook, stirring until celery is soft.

Add potatoes to pan, sprinkle with thyme. Toss quickly for a few minutes, then turn the heat down.

Add shredded spinach, toss through. Cook for about 10-15 minutes, stirring/tossing regularly.

Season with salt and pepper, and add cheese. Continue to cook until cheese has melted.

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