Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 tablespoon extra-virgin olive oil
1 pound unpeeled small new potatoes, cut into eighths
3 large cloves garlic, mashed
1 cup water
6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and steamed
Kosher salt and freshly ground black pepper
Heat oil in 9-inch nonstick skillet. Add potatoes and cook 5 minutes over high heat, shaking often so potatoes brown evenly. Stir in garlic, then add water; cover, and cook another 5 minutes, until tender. Squeeze lemon over potatoes. Add spinach, and stir a minute or so until wilted. Season with salt and pepper. Serve immediately.
Domain is a supplement to the March 1990 issue of Texas Monthly.