The temperature dipped and heartier vegetables with steel cut oats porridge were the order of the day at Isabella Freedman.
adapted to serve 4
1 bunch organic spinach
2 organic sweet potatoes
2 organic Yukon gold potatoes
4 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon sea salt
1 teaspoon cayenne pepper
Wash the spinach and potatoes well.
Heat a stainless steel skillet on a medium flame.
Add 2 Tablespoons EVOO and spinach.
As the spinach begins to wilt in the pan, add about 1/8 to 1/4 cup water.
Remove from pan when spinach is bright green.
Cut the sweet and Yukon gold potatoes into bite-size cubes.
Place in glass or stainless roasting pan or sheet and drizzle with 2 Tablespoons EVOO.
Roast at 375°F for about 30 minutes, or until brown.
Sprinkle sea salt, cayenne pepper and black pepper to taste.