(by Shirley McNevich)
6 red potatoes (washed and quartered)
2 TBSP butter
2 garlic cloves (minced)
1 TBSP fresh chopped parsley
salt and pepper (to your taste)
1 cup fresh baby spinach leaves (washed; more if you wish)
Place the quartered potatoes in a greased casserole dish. In a skillet over medium low heat add the butter--melt. Add the minced garlic--cook/stir until garlic is browned. Add fresh chopped parsley--stir well. Pour the butter mixture evenly over the potatoes, then toss the potatoes to coat. Sprinkle salt and pepper over the top (to your taste). Bake at 400 degrees (UNcovered) for 30-40 minutes or until tender. Remove from oven--add the spinach--toss to mix. Return to oven and bake 3-5 minutes longer or just until spinach becomes wilted.