Dana Treat – Treat Yourself

The Day I Stopped Eating Meat

Posted May 30, 2008

Roasted Potatoes and Onions with Wilted Greens
Adapted from Gourmet Magazine
Serves 4

I love anything with potatoes, especially if they are roasted. This is a great way to combine a starch and a green for a two-in-one side dish. I imagine it would be great with meat of all kinds. I served it with a vegetable frittata and cherry tomatoes that I sauteed with garlic and herbs.

2 lbs small red potatoes
2 medium red onions, thinly sliced
2 tbsp. olive oil
1/2 pound spinach
4 tsp apple cider vinegar

Preheat oven to 450 degrees.

Cut the potatoes in half or quarters if they are large. Try to have the pieces be of uniform size. In a shallow baking pan or sheet, toss potatoes and onions with olive oil and season with salt and pepper.

Roast potatoes and onions in middle of oven, stirring occasionally, until lightly browned and tender, about 25 minutes.
Place spinach in the bottom of a large bowl. Transfer hot potatoes and onions to bowl, sprinkle with vinegar, salt and pepper to taste, then toss until spinach is wilted.

Serve warm or at room temperature.

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