Spinach and golden potatoes

Ingredients

1 pound small potatoes

1 pound spinach

½ cup pine nuts

3 cloves garlic, divided and chopped fine

7 tablespoon olive oil, divided

1 teaspoon dried herbs (dill, basil, oregano)

Parsley to taste

Salt to taste

Preparation

1.       Wash and peel potatoes. Leave them whole, or if you only have large ones, cut them in pieces

2.       Wash and chop spinach

3.       Sauté spinach in pan with 3 tablespoon of olive oil. Cover pan and reduce heat to cook slowly

4.       When half cooked, add a clove of finally chopped garlic, pine nuts, and part of the salt. Sauté until spinach is tender

5.       Finely chop remaining cloves of garlic and parsley, and mix in herbs. Set aside

6.       Heat remaining oil in another frying pan and add potatoes and remaining salt.

7.       Fry potatoes over low heat and cover, stirring occasionally

8.       When potatoes begin to brown, add garlic, parsley, and herb mixture. Fry until potatoes are completely browned.

9.       Serve hot, placing the potatoes around the spinach.