4 Large white potatoes chopped 1/4 inch thick
3 medium size leaks sliced 1/4 inch thick and rinsed well
1 Large shallot sliced thin
2 Cups fresh spinach roughly chopped
1 Tbsp white wine vinegar
3 Tbsp Balsamic vinegar
2 Tsp salt
1 Tsp pepper
1 Cup water
2 Tbsp olive oil
2 Tbsp butter
In large skillet over medium high heat add olive oil and butter. Add potatoes, salt and pepper and toss to coat. Cover and sauté until potatoes begin to brown. Remove lid and pour in 1/4 cup of water and cover again to steam. Cook for about 10 minutes, stirring to prevent sticking. Open and add shallot, leak and spinach. Add another 1/4 cup water, cover and continue cooking.** When potatoes are soft and spinach has wilted add both vinegars and 1/4 cup water. Turn heat to high, allow vinegars to reduce. Remove from heat and serve.
** Bottom of pan will appear dirty and full of potato, you want it this way so you can deglaze with waters and vinegar and pick up the good flavor from the bottom of the pan.
3 medium size leaks sliced 1/4 inch thick and rinsed well
1 Large shallot sliced thin
2 Cups fresh spinach roughly chopped
1 Tbsp white wine vinegar
3 Tbsp Balsamic vinegar
2 Tsp salt
1 Tsp pepper
1 Cup water
2 Tbsp olive oil
2 Tbsp butter
In large skillet over medium high heat add olive oil and butter. Add potatoes, salt and pepper and toss to coat. Cover and sauté until potatoes begin to brown. Remove lid and pour in 1/4 cup of water and cover again to steam. Cook for about 10 minutes, stirring to prevent sticking. Open and add shallot, leak and spinach. Add another 1/4 cup water, cover and continue cooking.** When potatoes are soft and spinach has wilted add both vinegars and 1/4 cup water. Turn heat to high, allow vinegars to reduce. Remove from heat and serve.
** Bottom of pan will appear dirty and full of potato, you want it this way so you can deglaze with waters and vinegar and pick up the good flavor from the bottom of the pan.
No comments:
Post a Comment