SPINACH POTATO SKILLET
Easy to make, low fat skillet supper with lots of spinach, peas, celery with pan-fried potato slices, grape tomatoes in a simple garlic mustard glaze!
Serves 6-8 main dishes
2 lbs. fresh spinach, washed, then boiled till tender but not mush, drained in colander; set aside
2 T. extra virgin olive oil
2 c. sliced celery including leaves
salt
15 oz. can sliced potatoes, drained, rinsed and drained again
12 oz. pkg. froz. peas, boiled till thawed, then drained well and set aside
1 T. garlic paste (or other form of chopped garlic)
1-1/2 c. red grape tomatoes, cut in half from end to end
fresh grind black pepper
additional salt
1/3-1/2 c. prepared yellow mustard
smoked paprika, sprinkled to taste
Prep all your ingredients first; it’s easier that way.
In extra-large skillet, over medium heat, melt olive oil.
Add celery and a little salt. Saute till halfway tender.
Place potato slices in one layer, pushing celery to side as needed. Cook till golden on one side, then begin turning potato slices to color the opposite sides. You won’t get them all, but you get the picture to firm up the slices with the heat.
Using a fork or tongs pick up small bunches of the cooked spinach and distribute them equidistant around skillet on top of potatoes.
Spoon/smear small amounts of garlic also equidistant over the spinach, then spread to distribute evenly. We’re layering here.
Top evenly with cooked, drained peas.
Top with grape tomato halves. Cook for about 5 minutes without turning.
Drizzle mustard over skillet contents, then stir up from bottom to distribute evenly.
Sprinkle with salt, pepper and smoked paprika, stir into skillet mixture. Cook for about 5 minutes without turning or stirring.
Adjust for seasoning and serve.
Notes: Steve always liked these canned potatoes from childhood, so every now and then I include them in a dish, and they are good, besides I like the no peeling aspect.
FAT-FREE CHEF™ AFC CULINARY CAMPUS™ 