The perfectly nutty potato dish

I don't know about you, but I feel like it’s been particularly cool this past week. The cooler weather brings out a side of me which wants to eat soups, stews and can’t be bothered with complicated dishes. So recently I have been flexing my one-pot dinner muscles.

Riverbend potatoes make for the perfect vehicle for these one pot meals & this is one of my favourite versions. Note that if you get some fun greens in your CSA, like kale or chards, you can just chop those up to make this dish. No need to get fancy. Greens are greens. Yes, they have different tastes & textures but in this instance, they are pretty interchangeable. 

Enjoy!

wheat free + grain free + dairy free + egg free + vegetarian + vegan

FEEDS: 2 as a main / 4 as a side
PREP + COOK: 5 + 20 MINS


Ingredients

2 lbs fingerling potatoes
3 C spinach, chopped
6 cloves garlic, minced
1 t chili flakes
1 T olive oil
Salt & pepper to taste
½ C toasted walnuts

Directions

Take a large pot and bring it up to the boil, add a touch of salt. 
Cook potatoes whole until tender, about 15 mins.
Drain, keeping ¼ C of cooking water and add the potatoes back into the pot.
Add oil, garlic and pepper flakes. Mix well.
When the garlic becomes fragrant add the water back in along with the spinach on top and cover.
Steam until the spinach is wilted.
Season with salt and pepper, then serve topped with toasted walnuts.