sautéed spinach and roasted potatoes

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.


Trim stems.

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.