| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 x ca. 450 g | Small red potatoes |
| 2 Esslöffel | butter unsalted |
| 1 Esslöffel | olive oil |
| 2 | cloves garlic minced |
| 12 x ca. 30 g | Packed spinach leaves; tough stems discarded and remainder washed well and dried |
|
In a medium saucepan bring potatoes with enough salted water to cover them by 1/2-inch to a boil and simmer 15 minutes, or until tender. Drain potatoes in a colander and when cool enough to handle cut each potato in half.
In a heavy skillet heat butter and oil over moderate heat until foam subsides and cook potatoes, cut sides down, until golden, about 5 minutes. Loosen potatoes from bottom of skillet with a metal spatula. Add garlic and cook, stirring, until garlic is pale golden. Add greens and cook, covered, 3 minutes, or until greens are wilted.
Season mixture with salt and pepper and stir until combined well.
|
|
Anmerkungen zum Rezept:
|
