Contributed by adapted from http://vegweb.com

This recipe calls for spinach, but almost any bunching green could be substituted (kale, chard, beet greens, collards, etc.) The trick is to chop the greens finely for a nice blend.

Ingredients

2-3 medium Potatoes
1 bunch Spinach, washed, drained, and chopped
1 medium Onion, chopped
Balsamic vinegar (optional)
Olive oil (enough for frying)

Instructions

Chop potatoes and fry in pan with olive oil. When potatoes are partially cooked, add chopped onion and sauté until translucent. Add chopped spinach and continue cooking until spinach and potatoes are completely cooked. Mixture can be served with a dash of balsamic vinegar, salt and pepper, or just about any spices. Serves 2 to 4.

Read more recipes