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Sauteed Sweet Potatoes and Spinach
From Fresh Harvest, LLC
<p>Posted at the Fresh Harvest weblog, spring 2012.</p>Source: Martha Stewart (Entered by Peg Duthie)
Serves: 4?
Vegan!
Ingredients
2 tablespoons
olive oil
2 large
sweet potatoes
1 1/2 teaspoons
curry powder
1/2 cup
water
1/2 cup
red onion
1 1/2 cups
spinach
1 tablespoon
balsamic vinegar
coarse salt
ground pepper
Step by Step Instructions
- Heat olive oil in a large nonstick skillet over medium heat.
- Cut sweet potatoes into cubes; cook, stirring, until starting to soften, 8 to 10 minutes.
- Add curry powder. Cook 1 minute.
- Add water and chopped red onion. Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl.
- In the same skillet, cook spinach in two batches, adding the second batch when the first wilts (2 minutes).
- Drain spinach; add to potatoes.
- Stir in balsamic vinegar; season with coarse salt and ground pepper.